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Italian
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- Line a 7 inch/19cm square cake tin with cling wrap so that it overhangs the sides.
- Thinly slice the marble cake and lay the slices side by side to cover the base of the tin.
- Mix the coffee with 2 tablespoons of brandy and sprinkle evenly all over the cake.
- In a mixing bowl combine together the cream cheese, vanilla essence and icing sugar. Beat until smooth and creamy.
- Pile the cream cheese mix over the cake and spread evenly. Cover with cling wrap and refrigerate for at least 4 hours (although preferably overnight).
- Meanwhile, peel the mango and remove the flesh from the stone. Place the flesh in a food processor along with the remaining brandy. Bend until smooth. Pour into a bowl, cover and refrigerate until required.
- Remove the cheese-covered cake from the refrigerator and carefully lift it out of the tin. Discard the cling wrap. Using a 3 inch/7cm heart-shaped pastry cutter, stamp out 4 hearts.
- Now using a palette knife, stack one on top of another to create two thicker hearts. Dust the tops lightly with cocoa powder.
- Arrange the hearts on a serving plate and drizzle some of the mango coulis around the edge. Decorate with some white chocolate shavings over the top and a cape gooseberry to the side.
Cooks Notes:
- Don't waste the wonderful trimmings from this dessert. They will make a treat for the next day lightly broken up and piled into a serving bowl.
- To make the chocolate shavings, melt the chocolate and spread it fairly thickly on a board. Refrigerate until set. Remove from the refrigerator and allow to come up to room temperature. Using a cheese slicer, "shave" off curls of chocolate. Refrigerate until required.
This gourmet Tiramisu recipe has been taken from Paul Burrell's Entertaining With Style.
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