Mango & Raspberry Mascarpone Cake
December 21, 2019
"From our Saturday newspaper The Weekend West. Times are estimated and does not include overnight refrigeration."
- Serving Size: 1 (257.4 g)
- Calories 576.5
- Total Fat - 25.8 g
- Saturated Fat - 7.4 g
- Cholesterol - 26.2 mg
- Sodium - 1037.5 mg
- Total Carbohydrate - 80.4 g
- Dietary Fiber - 5.1 g
- Sugars - 25.2 g
- Protein - 8.7 g
- Calcium - 112.8 mg
- Iron - 3.9 mg
- Vitamin C - 59.7 mg
- Thiamin - 0.5 mg
Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan and line the base and sides with baking paper, extending paper 4cm above pan edges.
Blend raspberries, rosé and sugar in a blender until pureed.
Pour 1 cup puree into a shallow dish and reserve remaining in a jug in the fridge.
To make mascarpone cream, beat cream, sugar and vanilla in a small bowl of an electric mixer until soft peaks form and then fold in mascarpone.
Cut cheeks from two of the mangoes and discard the stones and then using a large spoon, scoop out flesh from cheeks and thinly slice.
To assemble, spread half the mascarpone cream over base of prepared pan and top with half the mango slices.
One at a time, dip eight biscuits into puree in dish for about 10 seconds to soak and then arrange on top of mango slices in a single layer, trimming to fit and then repeat layering with remaining mascarpone cream, mango slices, biscuits and puree.
Cover and refrigerate for 6 hours, or overnight.
To serve, cut remaining mango into thin slices. Turn out cake out onto a plate. Decorate with mango. Drizzle with reserved raspberry puree.
Summer cake recipedinner party desserts
Tips & Variations
No special items needed.