Mango float

Instructions

1. Peel the mangoes, cut the flesh into cubes and keep a few aside for decoration.
2. Mix half of the mango with the lemon juice and reserve the rest for the top layer.
3. Whip the very cold cream until it forms firm peaks, then fold in the condensed milk, mascarpone and vanilla.
4. Quickly dip each Savoiardi biscuit in the milk, without soaking them, and line the base of a square dish with them.
5. Spread half of the cream over them, then scatter over the marinated mango cubes and a handful of crushed crackers.
6. Cover with a new layer of biscuits, then cream, then fresh mango and crackers; decorate with the reserved cubes and refrigerate for at least 4 hours.