Mango daiquiri dessert

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.

To make mango sauce, in a small food processor, combine all ingredients until smooth. Chill.

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.

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.