Here's a fabulous contemporary version of the classic rich Italian dessert. You will need a dish with a 2 litre capacity and a depth of at least 5cm. Make it now while mangoes and limes are in season.
Peel and slice the mangoes into thin slices.
In a shallow dish, mix together the orange juice and Cointreau. Dip the biscuits in the mixture and lay over the base of the serving dish until it is completely covered.
Beat together the mascarpone, egg yolks, sugar, lime juice and finely chopped zest until smooth - be careful not to over beat.
In a separate clean bowl whisk the egg whites until they form soft peaks. Fold through the mascarpone mixture.
Spread half the mascarpone mixture over the biscuits and top with a layer of mango. Repeat the process using up the remaining biscuits, mascarpone and mango. Cover with plastic wrap and chill for at least four hours.
Tip: the number of layers will depend on the size and depth of your dish.