The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mascarpone and coconut cake with mango jelly

You'll need to begin this recipe a day ahead.

You'll need

190 gm butter, softened 110 gm brown sugar 110 gm (¾ cup) plain flour 110 gm desiccated coconut To serve: shaved fresh coconut (optional)   Mango jelly 500 gm (about 3 mangoes) coarsely chopped mango 100 gm caster sugar 20 ml lemon juice 2 leaves of gelatine (titanium strength), soaked in cold water   Mascarpone mousse 750 gm mascarpone 2 tbsp finely grated lemon rind 2 tbsp milk leaves of gelatine (titanium strength), soaked in cold water 4 egg yolks 110 gm (½ cup) caster sugar 25 ml lemon juice


  • 01
  • For mango jelly, combine mango and 1 litre of water in a large saucepan, bring to a simmer over medium heat and cook for 30 minutes or until pulpy and fragrant. Purée using a hand-held blender or food processor, then strain through a fine sieve to yield 400ml, discarding pulp. Combine liquid with sugar in a clean saucepan and stir over medium heat until sugar dissolves. Bring to the boil, remove from heat and stir through lemon juice. Squeeze excess water from gelatine, add to pan and stir to dissolve. Stand until cool.
  • 02
  • Meanwhile, preheat oven to 180C. Cream 140gm butter and 80gm brown sugar until pale and fluffy, add flour and coconut and stir to combine. Press out to a rough 1cm-thick rectangle on a baking paper-lined oven tray and refrigerate for 30 minutes. Bake for 12-15 minutes or until golden, then cool completely. Break up coconut biscuit and process using a food processor until finely ground. Melt remaining butter, add to food processor with remaining sugar and process to combine. Place ring of a 22cm-diameter springform cake pan (do not use base) on a baking paper-lined oven tray. Press coconut mixture into ring and refrigerate for 1 hour.
  • 03
  • For mascarpone mousse, combine mascarpone and lemon rind in a bowl, folding gently (be careful not to split mascarpone). Heat milk in a small saucepan over low heat to just below simmering point. Squeeze excess water from gelatine, add to milk and stir to dissolve. Stand for 5 minutes to cool, then fold gently into mascarpone mixture. Whisk remaining ingredients in a heatproof bowl over a saucepan of simmering water for 5-7 minutes or until thick and pale, then carefully fold through mascarpone mixture. Spoon over crumb base, smooth top and refrigerate for 2 hours or until firm.
  • 04
  • Pour mango jelly over mascarpone mixture and refrigerate overnight or until firm. To serve, remove cake pan ring and scatter cake with shaved coconut.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jan 2008

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.