Coconut, Malibu and Mango Mousse Gateau

This inspiring cake with tropical flavours is an awesome summer dessert.

Ingredients serve 14

1 vanilla sponge (800g)

750 g mango puree

700 g cold coconut cream

700 g cream

25 g gelatin leaves

150 g eggs

300 g caster sugar

60 ml Malibu

300 ml whipped cream for decoration

14 pistachio biscotti

Method

Place gelatin in a jug covered with cold water. Place coconut cream in a bowl and whisk to soft peak. In a second bowl whisk the cream to a soft peak. Whisk the eggs and sugar in a third bowl until light and fluffy approx. 10 minutes. Squeeze the gelatin and discard the excess water. Heat the gelatin until melted and blend with Malibu and mango puree. Add this to the egg mixture and blend evenly. Fold the whipped creams into the mango mix. Cut the sponge into four layers and place the bottom sponge layer on a plate. Spread mango filling evenly on top and place another sponge layer the filling. Continue with this process until each layer and filling is used. Leave to set covered in the fridge overnight. Cover the side with whipped cream and toasted shredded coconut. Cut the cake into 14 slices and decorate each slice with a cream rosette. Place a pistachio biscotti on each rosette.

Note: Try adding chopped pineapple to the filling.