No one needs to know you cheated with a mix!
Preheat oven to 350F/177C and line 2 x 8 inch springform or cake pans with parchment paper.
Mix the Dainty Gluten Free Vanilla Cupcake mix according to package instructions. Divide the batter into the 2 pans. Bake for 10-15 minutes, or until golden and when a toothpick is inserted, it comes out clean. Remove and allow to cool completely.
Meanwhile, in the bowl of a mixer, add the mascarpone cheese and soften and smooth out with a paddle. Add in the whipping cream, icing sugar, yolks, and vanilla. Switch to the whisk and whisk until thick and well combined.
In a small bowl, whisk together the orange juice and orange liquor.
Take an 8inch square glass baking dish. Take one of the cakes, break it up and cover the base of the dish. Brush some of the orange and liquor mixture over the cake. Spread half the mascarpone mixture on top and smooth it out and top with a layer of the mango. Repeat the process with the other cake, making sure to gently press to compact the cake. Brush with more or the orange juice mixture, followed by the remaining cream, and then the remaining mango.
Cover and place in the fridge to chill for at least 2 hours before serving.
Dress up the look by layering your tiramisu in a pretty bowl!
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