Food & Drink


Entertaining | Serves 8

Prep Time: 25 minutes Setting Time: 4-6 hours
3 mangos, sliced thinly
1 punnet raspberries
Handful of fresh mint
1/2 cup Passionfruit pulp
250g mascarpone cheese
300ml thickened cream
4 tablespoon caster sugar
250g Savoiardi biscuits
1 teaspoon vanilla essence
1 cup
orange + mango juice
Line a round 22cm springform baking pan with baking paper

Whisk cream until thickened (by hand or electric whisk), then add sugar, vanilla, whisk again, then add mascapone, whisking again until lovely and thickened.

Dip the biscuits one by one into the orange + mango juice and layer the base of the pan evenly. Feel free to break into pieces to fit any cracks.

Now spread an even layer of the cream cheese mix on top of the biscuit layer

Top with an even layer of mango, passionfruit and raspberries
Repeat layering process ending with a simple layer of sliced mango, set in the fridge for 4-6 hours (or


Once set, remove carefully from pan onto a serving plate, drizzle with extra passionfruit pulp and mint leaves
for a lovely refreshing festive dessert.