TIP: This dessert is best made up to one day ahead. Decorate on the day of serving. Try replacing mango with thinly sliced strawberries.
Ingredients
Method
Grease a 22cm round springform pan (base measuring 21cm). Line the base and side with baking paper.
Prepare the cake mix according to packet directions. Spoon into the 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 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 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.Â
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 the side of the pan. Transfer the cake to a serving plate. Drizzle melted chocolate over top. Decorate with extra sliced mango.
