Method

• 1.
  Combine sugar, eggs and vanilla in a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Using electric hand beaters, beat for 8 minutes or until the mixture is thick and pale. Remove from the heat and set aside to cool completely.
• 2.
  Add mascarpone and Bulla Double Cream to the egg mixture and beat for about 30 seconds until thick and combined. Combine the orange juice and liqueur in a bowl and set aside.
• 3.
  Working with one savoiardi biscuit at a time, quickly dip in liqueur mixture and arrange in the base of a 22cm (2L-capacity) square dish. Repeat to form a complete biscuit layer, then top with half of the cream mixture, half of the mango and half of the macadamias. Repeat layering with dipped biscuits, cream, mango and macadamia to form 2 layers.
• 4.
  Place in the fridge and allow to set in the fridge for at least 3 hours, or overnight for best results.