Ingredients

250g tub mascarpone
300ml double cream
160ml can coconut cream
70g icing sugar
4 tbsp coconut rum
4 limes
zested, plus extra zest pared into fine curls (see tip), to serve
150g savoiardi sponge fingers
2 medium ripe mangoes
peeled and sliced
50g flaked coconut
toasted
For the soaking liquid
300ml mango juice
2 limes
juiced
5 tbsp coconut rum

Method
step 1
Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.

step 2
Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.

step 3
Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.