Mango & Raspberry Mascarpone Cake
Recipe: #33951
December 21, 2019
Categories: Desserts, Snacks, Mango, Raspberry, Mothers Day, Potluck, Vegetarian, Wine, Heavy Cream, more
"From our Saturday newspaper The Weekend West. Times are estimated and does not include overnight refrigeration."
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Blend raspberries, rosé and sugar in a blender until pureed.
Step 3
Pour 1 cup puree into a shallow dish and reserve remaining in a jug in the fridge.
Step 4
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.
Step 5
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.
Step 6
To assemble, spread half the mascarpone cream over base of prepared pan and top with half the mango slices.
Step 7
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.
Step 8
Cover and refrigerate for 6 hours, or overnight.
Step 9
To serve, cut remaining mango into thin slices. Turn out cake out onto a plate. Decorate with mango. Drizzle with reserved raspberry puree.
Step 10
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Tips
No special items needed.
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