This recipe appears in my second hardcover cookbook, Keeping it Simple, and truly is simple. Trust me. Get the crepes done (the hardest part) and you are practically a genius! An easy and elegant dessert with amazing presentation. Use the most perfect mangoes you can find and you will be amazed at how beautiful this can look. Did I mention it tastes pretty all right as well? Thank you Tenina...(I can’t hear you!)
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Need
- 1 quantity Passionfruit Lemon Curd
- 1 quantity Basic Crepe Batter Basic Crepe, Popover, Yorkshire Pudding Batter
- 2 Teaspoons vanilla bean paste
- 2-3 fresh mangoes, sliced thinly
- 500 Grams cream
- 30 Grams sugar
- Additional passionfruit pulp for garnish
Do
- 1
Make Passionfruit Lemon Curd ahead and make sure it is completely cold before proceeding.
- 2
Make Basic Crepe Batter, adding 1 tsp vanilla bean paste to the mixture. Cook entire mixture in a buttered frypan, in as many thin crepes as possible. Make sure the crepe size will snugly fit your springform tin of choice.
- 3
Line the base of the springform tin with baking paper and set aside.
- 4
Cool crepes and prepare mango.
- 5
Assemble torte by spreading Passionfruit Lemon Curd on a crepe and placing into prepared tin and repeating until all crepes are used. Approximately every third crepe include a layer of sliced mango.
- 6
Top with a crepe without curd and place a piece of baking paper on top. Put a plate onto the paper and weight it down with something heavy. Leave in refrigerator for several hours.
- 7
To finish, place cream, sugar and remaining vanilla bean paste into Thermomix bowl and whip 20-30 sec/Butterfly/speed 4 or until soft peaks form.
- 8
Unmould the torte and place onto a serving platter.
- 9
Spread the top with cream, garnish with sliced mango and passionfruit pulp. Serve immediately.
More
You need a springform tin that is slightly smaller than the size of the pan you use to cook the crepes. Smaller is better on this occasion as you will get a higher more impressive torte if the circumference is smaller.
