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Mango Mille-Feuille
 I made the mille-feuille using sheets of coconut sponge cake and layered them with a mango mascarpone cream and a mango jelly for the top. This recipe was inspired by my birthday cake this year that was bought for me from a patisserie in New York. It was a coconut cake with a thick mango cream and a fruity topping. I loved the combination of the flavors and was dying to recreate a similar taste. I made the sponge cake in a jelly roll pan in order to get the thin layers of sponge that I wanted. This will need to be chilled for a few hours in the fridge, so it needs to be made in advance. This is such a perfect dessert for the summer, it's very cooling and the mango is so refreshing.  For the sponge cake layers:1 cup all purpose flour1/4 cup granulated sugar3 eggs2 tablespoons soft unsalted butter 1/4 cup milk 1 teaspoon baking powder1 teaspoon vanilla essence 1/4 teaspoon salt 1/2 cup dessicated coconut  Pre-heat the oven to 375F. Line 15" by 10" pan with foil and spray with cooking oil. Beat the eggs in a large bowl with a hand mixer until light and fluffy. Add the sugar, butter and vanilla extract to the eggs and beat well. Add the coconut and the milk and mix. Then finally sift in the flour, baking powder and salt and mix until very smooth. Pour the batter into the pan and spread evenly. Bake in the oven for 12-15 minutes or until a fork inserted in the center comes out clean. Leave to cool and then transfer the cake very carefully to a cooling rack until completely cooled. For the mascarpone cream: 3/4 cup heavy whipping cream8 ounce tub of soft Italian mascarpone 1 teaspoon lemon juice1 teaspoon lemon zest1/2 cup roughly pureed fresh mango3/4 cup confectioners sugar  Whip the heavy cream with an electric mixture until it forms stiff peaks.Then add the mascarpone, lemon zest and lemon juice and continue to whisk until combined well.  Now fold the mango puree in gently, then add the confectioners sugar(do this to your desired sweetness). Bind all this together, being careful not to over mix. Cover in plastic wrap and place in the refrigerator.  To start assembling the mille-feuille, take your sponge cake and cut it equally into three rectangles.Then start to build it by placing one cake rectangle on your serving plate, then pipe or spread lots of the mascarpone cream on top of this (start about 1/2 an inch into the rectangle so that the cream doesn't pour out when you place the next rectangle on top). Then continue with this process until your last rectangle is bare on top. Place the mille-feuille in the refrigerator. 1/2 cup roughly pureed fresh mango1/4 teaspoon lemon juice1 teaspoon granulated sugar1/2 pouch of gelatin powder  In a small bowl mix 1/2 pouch of gelatin with a tablespoon of water. Place the bowl in the microwave for 10 seconds to let the gelatin dissolve.In another bowl add the mango puree, lemon juice and sugar. Then add the gelatin and mix well. Immediately start spooning and spreading the jelly on top of the mille-feuille, being careful not to let it drip off. Add slices of mango and berries to decorate. Then refrigerate the mille-feuille for at least 2 hours before serving.     related searches : Mango
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