Ingredients
70g packet traditional vanilla cake mix
85g packet passionfruit-flavoured jelly crystals
1 mango (550g), thinly sliced
1/2 cup fresh passionfruit pulp (4 passionfruit)
75g white cooking chocolate, melted
Extra thinly sliced mango, to decorate
Mascarpone Cream
300ml tub thickened cream
2 tblsps icing sugar mixture
250g tub mascarpone
Method
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Grease a 22cm round springform pan (base measuring 21cm). Line the base and side with baking paper.
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Prepare the cake mix according to packet directions. Spoon into the prepared pan. Smooth top.
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Cook in a moderately slow oven (160C) for about 30 minutes, or until cooked when tested. Remove. Stand in pan for 15 minutes. Transfer to a wire rack to cool.
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Dissolve jelly crystals in 1 cup boiling water in a heatproof jug. Stand for 20 minutes, or until slightly cooled.
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To make mascarpone cream, beat cream and sugar in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone until just combined.
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Cut the cake horizontally into three even layers. Return the base layer, cut-side up, to the same unlined springform pan. Brush one-third of the jelly over the base layer. Arrange half the mango in a single layer over top. Drizzle with half the passionfruit. Spoon over half the mascarpone cream. Spread evenly.
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Repeat layering with another cake layer, jelly, and remaining mango, passionfruit, and mascarpone, finishing with remaining top cake layer. Brush with remaining jelly. Cover loosely with plastic wrap. Refrigerate overnight.
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To serve, remove the side of the pan. Transfer the cake to a serving plate. Drizzle melted chocolate over top. Decorate with extra sliced mango.