2 large mangoes, sliced thinly, to decorate
1/3 cup caster sugar
Juice of 1/2 a lemon
1 tbs cornflour mixed with 1 tbs water
2 tbs corn syrup
500g cream cheese, at room temperature
275g (1¼ cups) caster sugar
2 tsp pure vanilla extract
2 ¼ cups fresh mango purée
1 tsp finely grated orange zest
250g butter, at room temperature
1 ¼ cups (275g) caster sugar
1 tsp vanilla extract
1 tbs finely grated orange zest
125ml (1/2 cup) milk
2 tbs orange flavoured liqueur
2 ¼ cups (335g) self-raising flour
300ml thickened cream
2 tbs icing sugar
1 tbs orange flavoured liqueur
1. To make passionfruit marmalade, halve fruit and scoop out pulp and seeds into a bowl. Cover and refrigerate until required.
2. Place shells in a bowl and cover with warm water. Refrigerate overnight. Drain.
3. Cook shells in a saucepan of boiling water for 10 minutes. Drain. Using a spoon, scrape out inner part of shells and process with 60ml water until smooth. Place mixture in a saucepan with passionfruit flesh and seeds and remaining ingredients. Bring to a boil. Simmer gently for 5-6 minutes or until thickened. Cool completely.
4. To make mousse, preheat oven to 160C. Grease and line a 20cm x 30cm lamington pan.
5. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs 1 at a time, beating until combined. Add mango purée and zest. Beat on low speed until combined.
6. Pour mixture into prepared pan and smooth top. Bake for 30-35 minutes until set. Run a sharp knife around inside of pan to loosen mousse. Cool to room temperature. Refrigerate, covered, until required.
7. To make cake, preheat oven to 180C. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper.
8. Using an electric mixer, beat butter, sugar, extract and zest until pale and fluffy. Add eggs, one at a time, beating between additions. Stir in milk, liqueur and combined sifted flour and salt in three batches.
9. Pour batter into prepared pan and smooth top. Bake for 35-40 minutes or until lightly golden and a skewer comes out clean when inserted into centre.
10. To make liqueur cream, beat all ingredients together with an electric mixer until firm peaks form.
11. To assemble, split cake in half horizontally. Spread one half with half the passionfruit marmalade. Invert mousse on top. Remove pan and peel away paper. Spread mousse layer with liqueur cream. Top with second cake half. Refrigerate for at least 2 hours. Trim sides of cake. Cut into squares and decorate with sliced mango.
• To make mango purée, simply blend fresh mango flesh until smooth. You will need approximately 3 large mangoes for this recipe.
• We like to call our soft, creamy mango layer a ‘mousse’, though strictly speaking, it is more like a cheesecake.
• Remember to plan making this dessert a day in advance, so the passion fruit shells can be soaked overnight.
• This would make a great buffet or party dessert.
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