Directions

• Biscuit Base: Crush the digestive biscuits in a blender (or do it manually inside a ziploc bag with a rolling pin). Combine crushed digestive biscuits with the softened butter, press onto the base of a loose-bottom of 8” cake pan. Place it into the freezer to harden for 1 hour.
• Marshmallow Cheese Filling:
  2a. Melt the milk and marshmallows over a pot of water till the marshmallows are fully dissolved. Set aside to cool.
  2b. Cream Cheese: Let cream cheese soften slightly at room temperature. Mix with lemon juice with a hand held beater to mix thoroughly.
  2c. Melt gelatin powder with water.
  2d. Combine prepared ingredients from steps 2a to 2c with the mango puree. Mix well.
• Whisk whipping cream till stiff peak. Fold the whipping cream in batches to step 2d.
• Carefully mix in the mango cubes. Do not deflate the whipped cream.
• Pour the prepared filling onto the hardened biscuit base (leave about 1.5cm allowance on top for the top jelly layer).
• Cover the top with cling-wrap and place the cake in the fridge to set the filling (preferably minimum 4 hours).
• Jelly Layer: Prepare the Hollyfarm Mango Dessert according to the instructions on the box. Leave to cool before pouring the jelly solution on top of the cake.
• Place the entire cake in fridge to set again (preferably overnight).
• Remove cake from the spring form pan carefully. Trim the ladyfinger sponge biscuits to size and line the perimeter with the biscuits one by one. Tie with a nice ribbon around the biscuits.
• Optional: Decorate the top of cake with mango slices to form mango roses. Slice the cake with a knife dipped in slightly warm water. Enjoy the cake chilled!