To nie był mój rok. Ale mam super tort. (Tort z mango curd. | Mango curd layer cake.)
Place one part of sponge cake on the plate, put "the ring" of mascarpone cream on it (1,5-2 cm wide), fill it with mango curd, put another sponge cake on top and redo everything.
Prepare swiss meringue butter cream: place a saucepan with some water in it over medium heat until it comes to a simmer, then turn it down a bit. Put whites and sugar in the bowl of a stand mixer, place the mixing bowl over the simmering water. Gently whisk until the sugar is dissolved and the mixture is hot. Put the bowl in the base of your stand mixer and beat eggs until smooth and glossy and the bowl is cool when touched. If your meringue is smooth and glossy before your bowl is cool, just keep whipping. Slowly add butter, one cube at a time, continue mixing on low speed until you get smooth and silky cream. Add coconut liqueur and mix for one more minute.
Decorate your cake with buttercream, you can also sprinkle edges with shreded or desiccated coconut. Put in the fridge for few hours.