• 250g packet sponge finger biscuits
  • ¾ cup cream
  • 2 tbsp caster sugar
  • 2 egg yolks
  • 250g mascarpone
  • ½ to 1 cup of Aussie mandarin juice
  • 3 Aussie mandarin segments seeded and chopped
  • Grated chocolate


  1. Cream preparation – using an electric beater, whip the cream with 1 tbsp of caster sugar until thick.
  2. In a separate bowl and with clean beaters whip the egg yolks with remaining caster sugar.
  3. Combine mascarpone and whipped cream together and mix for 1 minute.
  4. Sponge preparation – Soak biscuits in the Aussie mandarin juice quickly so they don’t break apart.
  5. Layer preparation – layer biscuits, 3 chopped Aussie mandarins and mascarpone mixture into serving glasses until full, finishing with cream.
  6. Refrigerate for at least 2-3 hours
  7. Plating – serve in glasses with grated chocolate on top.

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