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Mango colada fridge cake
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Impress with a show-stopping mango pina colada cake for the perfect festive dessert.
Ingredients:
  • 250g mascarpone
  • 55g caster sugar
  • 375ml thickened cream
  • 125ml passionfruit
  • 60ml malibu
  • 60ml pineapple juice
  • 12 savoiardi sponge finger biscuits
  • 1 mango, peeled, coarsely chopped
  • 120g fresh raspberries
  • 1 mango, extra, thinly sliced, to serve
  • Passionfruit pulp, extra, to serve
  • Mint leaves, to serve
Instructions:
  • Cover the base and sides of a 7cm-deep, 9cm x 21cm straight-sided loaf pan with plastic wrap, leaving extra wrap hanging over the edges.
  • Combine the mascarpone, sugar, lime juice, half of the cream, and half of the passionfruit pulp in a large bowl. Whisk until smooth and slightly thickened.
  • In a shallow bowl, mix rum, pineapple juice, and leftover passionfruit pulp. Dip 1 biscuit in the rum mixture, ensuring it's fully coated. Place in the pan. Repeat for 3 more biscuits. Spread half of the mascarpone mixture on top, and then layer with half of the chopped mango and raspberries.
  • Layer the rum-soaked biscuits, mascarpone mixture, and chopped mango and raspberries again. Dunk the remaining biscuits in the rest of the rum mixture. Place them on top. Cover with plastic wrap and chill in the fridge for 6 hours to firm up.
  • Gently invert the cake onto a serving platter, discard the plastic wrap, and use a small palette knife to level the sides.
  • Whip the remaining cream in a bowl with an electric mixer until stiff peaks form. Spread over the cake. Top with sliced mango, a drizzle of extra passionfruit pulp, and a sprinkle of mint leaves before serving.

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