Mango & Raspberry Mascarpone Cake

8
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include overnight refrigeration."

Original recipe yields 8 servings
OK

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 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 & Variations


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