Mango & Raspberry Mascarpone Cake

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.

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