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Mango and marscarpone layer cake
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Prep Time:
180 minutes
Cook Time:
18 minutes
Total Time:
198 minutes
Transform Christmas leftovers into creative and delicious dishes.
Ingredients:
  • 220g (1 cup) caster sugar
  • 1 lime, zested, juiced
  • 500g (2 cups) mascarpone
  • 4.40 gm vanilla extract
  • 5 passionfruit, pulp removed
  • 175g sweetened condensed milk
  • 900g (18cm) panettone
  • 3 mangoes, peeled, cheeks thinly sliced
Instructions:
  • In a small saucepan, combine sugar and 250ml (1 cup) water and cook over medium heat, stirring, for 3 minutes until sugar dissolves. Let it simmer without stirring for an additional 5 minutes until it forms caramel. Remove from heat and carefully stir in lime juice and 1 tablespoon water (watch out for splattering). Let the caramel cool for 10 minutes before setting it aside.
  • Using an electric mixer, whip together mascarpone, vanilla, pulp of 3 passionfruit, lime zest, and condensed milk until stiff peaks form. Chill in the refrigerator until ready to use.
  • Slice off the top of the panettone and then cut it horizontally into 5 equal 1.5cm layers. You might have some panettone leftover depending on its height.
  • Prepare the cake by lining an 18cm round cake pan with plastic wrap, ensuring the edges hang over the sides. Alternatively, assemble directly on a plate. Start by placing a layer of panettone at the bottom of the pan. Brush it with caramel, then spread on half a cup of mascarpone mixture and add a layer of mangoes. Repeat this layering process, brushing with the remaining ingredients, and finish off with a layer of mascarpone mixture on top. Refrigerate for 3 hours or until set.
  • Carefully unmold the cake from the pan using plastic wrap. Drizzle with the pulp of 2 passionfruit and serve promptly.

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