Ingredients
¾ cup orange juice
¼ cup white rum
500g packet sponge finger biscuits
1 large mango, chopped
Cream filling
½ cup thickened cream
250g mascarpone
2 free-range eggs
2 tsp vanilla extract
¼ cup caster sugar
Mango daiquiri sauce
2 large mangoes, chopped
¼ cup white rum
1 Tbsp lime juice
2 Tbsp pure icing sugar, sifted
Spun toffee
½ cup caster sugar
2 Tbsp water
Method
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To make cream filling, in the small bowl of an electric mixer, beat cream into firm peaks. Fold through mascarpone. In a second bowl, beat eggs, vanilla and sugar until pale and creamy. Gently fold into cream mixture. Chill until needed.
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To make mango sauce, in a small food processor, combine all ingredients until smooth. Chill.
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For spun toffee, grease a deep roasting pan and lay 2 wooden spoons side by side on it, resting on the edges. Put sugar and water in a small saucepan over low heat. Stir to combine until sugar has dissolved. Increase heat to high and cook for 5 minutes, without stirring, or until sugar turns amber, brushing down pan with cold water if sugar crystals start to form. Remove pan from heat. Plunge base into a bowl of iced water for 5 seconds to stop toffee going darker. Set aside for 1 minute, or until toffee has cooled enough to run in a steady stream off a teaspoon, like honey, and doesn’t drip. Dip a fork in hot toffee and flick back and forth across spoons to form wispy strands. While toffee is still pliable, mould into small nests about the same width as glasses.
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Combine juice and rum in a bowl. Break biscuits into thirds. Dip 1/3 of pieces in juice mixture, then arrange in base of hurricane glasses. Top with 1/3 of cream filling, drizzle with mango sauce and top with chopped mango. Repeat layering, including biscuit dipping, and top with toffee nests.
