470g packet traditional vanilla cake mix
85g packet passionfruit-flavoured jelly crystals
½ cup fresh passionfruit pulp (4 passionfruit)
1 mango (550g), thinly sliced
75g white cooking chocolate, melted
Extra thinly sliced mango, to decorate
300ml tub thickened cream
2 tablespoons icing sugar mixture
250g tub mascarpone
Grease a 22cm round springform pan (base measuring 20cm). Line base and side with baking paper.
Prepare cake mix according to packet directions. Spoon into prepared pan. Smooth top.
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.
Dissolve jelly crystals in 1 cup boiling water in a medium, heatproof jug. Stand for 20 minutes, or until slightly cooled.
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.
Cut cake horizontally into three even layers. Return base layer, cut-side up, to same unlined springform pan. Brush one-third of the jelly over 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.
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.
To serve, remove side of pan. Transfer cake to a serving plate. Drizzle melted chocolate over top. Decorate with extra mango.
TIP! This dessert is best made up to one day ahead. Decorate on the day of serving. Try replacing mango with thinly sliced strawberries for a change.