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Introducing the Ménage à Trois Mangomisu
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Introducing the Ménage à Trois Mangomisu

Ladies and gentlemen, we’d like to introduce you to our Ménage à Trois Gold Mangomisu. This thick, rich dessert, inspired by the buttery finish of our delectable chardonnay, will have everyone wanting dessert first. It touts the tangy taste of mango, mingled with the opulent tropical and French vanilla notes of Gold. Our recipe will help you create single servings, because we always encourage you to share something this sweet with a friend or two.
 
Ingredients
1 cup sugar
3 eggs
3 8.8oz containers mascarpone
1/2 cup Ménage à Trois Gold
4 8 oz. packages of lady fingers (may use lady finger biscuits)
¾ cup unsalted butter
2 packets unflavored gelatin powder
4 mangoes, pureed (or 1-2 8 oz. packages of frozen mangoes, thawed)
 
Part 1 - Mascarpone Filling:
Place sugar and 1 cup water in a pan over medium/medium-high heat, stirring until sugar dissolves. Keep on warm/low heat until needed.
Whisk eggs in a stand mixer on medium speed until pale and frothy. Gradually pour warm sugar syrup over eggs in a thin, steady stream, then increase speed to high and whisk for 10 minutes or until pale and completely cooled.
Whisk in the mascarpone, then gradually whisk in 1/4 cup Ménage à Trois Gold Chardonnay. Cover with plastic wrap, ensuring wrap touches the inside of bowl and top of mascarpone layer so a skin does not form. Refrigerate until needed.
 
Part 2 - Lady Finger Filling:
Pulse the lady fingers in a food processor until crumbs form.
Melt the butter in a frypan over medium heat for 3 minutes or until nut-brown and fragrant. Add the melted butter with the lady finger crumbs, and mix to combine. Set aside until you’re ready to assemble.

Part 3 - Mango Filling:
Follow the instructions on the unflavored gelatin package and set aside.
Puree fresh mangoes in a food processor or with blender until consistency is smooth. You may substitute frozen mangoes, but thaw them beforehand.
Place mango the puree in a pan and bring to a simmer over medium heat. Add the gelatin and stir until everything is thoroughly mixed.
 
Part 4 - Constructing your Ménage à Trois Mangomisu:
Press half of the lady finger mixture into the base of a 1.5L (6 cup) trifle bowl. Drizzle layer with 2 tbs. Gold Chardonnay, then cover with half the mascarpone mixture. Chill for 30 min to set the mascarpone layer before layering with half of the mango puree.
Press remaining lady finger mixture over the top of the mango layer and drizzle with another 2 tbs. Gold Chardonnay. Top with remaining half of the mascarpone layer and chill again before covering with remaining mango puree. Chill until ready to serve.
To garnish, slice fresh mangoes and layer of the top and/or sprinkle with shaved white chocolate.
 
Make sure to take pictures and let us know how it all turned out on Instagram - http://bit.ly/2j7WWmy.

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