For the curd, whisk all the ingredients except the butter in a heavy based medium saucepan and stir over low heat until the sugar dissolves.
Add the butter, cube at a time, stirring continuously until thickened. Place into a container and chill in the refrigerator.
For the praline, toast macadamias for 5-10 minutes in a 160C preheat oven. Allow to cool, roughly chop and place onto a baking paper lined baking tray.
Place the sugar and water into a small saucepan over medium heat and simmer until golden.
Pour the toffee over the nuts, allow to cool before roughly crushing in mortar and pestle.
Whisk egg yolks and sugar on medium speed in a stand mixer for 10 minutes.
Add vanilla and mascarpone and whisk until just combined. Set aside and clean the bowl and whisk.
Whisk egg whites to stiff peak.
Fold the egg whites through the mascarpone mix in batches until just combined.
Place the mango nectar and limoncello into a shallow bowl.
Dip the biscuits briefly in the liquid and line the perimeter of a 22cm straight edged bowl.
Place a third of the mascarpone mix into the base of the bowl and level with a spatula.
Add a third of the mango curd, level with a spatula and follow with a layer of dipped biscuits.
Continue layering, finishing with a mascarpone layer. Allow to set overnight in the refrigerator.
To serve, top with sliced mango, arranged decoratively and sprinkled with macadamia praline.
