White chocolate mango frozen parfait

SERVES 20 PREP TIME 45 MINUTES (+ FREEZING TIME) This recipe is best made a day ahead.

6 cups (1.2kg) ricotta cheese

2¼ cups (500g) caster sugar

114g white chocolate finger biscuits, or white chocolate TimTams, chopped

100g white chocolate, chopped

200g toasted coconut marshmallows, chopped coarsely

¾ cup (100g) roasted unsalted macadamias, chopped coarsely

1.2 litres cream

3 medium (1.3kg) mangoes, sliced thinly

1 tablespoon icing sugar white and pink edible flowers and edible gold glitter, optional 1 Lightly grease a 12cm square cake pan and a 20cm square cake pan. Line both with two strips of two layers of foil and two strips of two layers of baking paper to cover bases and extend 5cm over sides.

2 Process ricotta and caster sugar until smooth. (Do this in two batches if needed.) Transfer mixture to a large bowl. Fold in biscuits, chocolate, marshmallow and nuts.

3 Beat 1 litre (4 cups) of the cream in a bowl with an electric mixer until soft peaks form. Fold cream into ricotta mixture.

4 Fill the smaller pan to the top; spoon the remaining mixture into the larger pan; smooth tops. Tap the pans gently on bench to settle mixture. Cover pans with foil; freeze for at least 8 hours or overnight, until firm.

5 To make mango roses, start by tightly rolling a slice of mango, then continue rolling with another 1-2 slices to form a rose (Step 5, right). Place on a plate; repeat with remaining slices.

6 Rub a warm cloth over the pans; turn out large parfait onto platter. Top with small parfait. Beat remaining cream with icing sugar in a bowl with an electric mixer until soft peaks form. Spoon cream into a piping bag fitted with a fluted tube. Pipe over the top of the cakes and around the side, if desired. Or, if sides of cake are not smooth, use cream to lightly coat sides.

7 Decorate cake with mango roses, flowers and gold glitter, if desired.

Suitable to freeze.