Boozy mango and orange tiramisu with raspberry sauce

1.Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

2.Make raspberry sauce (see below).

3.Cut off 1 mango cheek, peel, and purée in a blender. Combine with orange juice and liqueur. Set aside. Peel and slice remaining mango.

4.In a medium bowl, whip cream to soft peaks, fold in mascarpone, lime juice, vanilla and icing sugar.

5.To assemble, dip 6 sponge fingers in liqueur mixture and layer in base of pan. Cover with one-third of mascarpone mix. Add a drizzle of raspberry sauce and a layer of sliced mango. Repeat with biscuits, mascarpone, raspberry sauce and mango; finish with a layer of biscuits. Reserve remaining mascarpone and raspberry sauce in fridge. Chill for at least 6 hours.

6.To serve, invert onto a platter, top with remaining mascarpone and decorate with mango slices, raspberries and a splash of sauce. Serve in slices.

7.Place raspberries, juice and sugar in a saucepan and simmer until pulpy. Mix cornflour with cold water and stir in. Remove from heat and leave to cool.