Slice of heaven

Chocolate is great for sweet treats

UNWRAP A PIECE of paradise with Whittaker’s new Mango & Coconut Block and create a delicious sweet treat from the recipes below:

MANGO & COCONUT CHEESECAKE Ingredients

Mango Compote Ingredients: 425g tin Mango slices in syrup, drained

60g (1⁄4 cup) caster sugar

3 Tbsp Lemon juice

Coconut Base Ingredients:

100g salted butter, melted

150g (1 cup) plain flour

60g (1⁄4 cup) caster sugar

1 cup thread coconut Cheesecake Ingredients:

500g full-fat, traditional cream cheese

200g (1⁄2 tin) sweetened condensed milk

60ml (1⁄4 cup) coconut cream 60ml ( ⁄4 cup) coconut oil, melted 250ml1(1 cream, chilled 250g Whittaker’s Mango & Coconut chocolate, melted To Serve:

Fresh mango slices & thread coconut, to decorate

Method

Preheat oven to 180C. Grease and line the base and sides of a 23cm removablebase cake tin with baking paper.

For the mango compote, add the mango slices to a small jug and puree with a stick blender until smooth. Alternatively, use a nutribullet.

Add the puree to a small pot along with the caster sugar and lemon juice. Stir together and bring to a simmer over medium heat. Reduce heat to low and simmer for a further 12-15 minutes, until reduced, thickened and glossy. Set aside in the fridge to cool completely.

For the coconut base, add all of the ingredients to a medium bowl with a pinch of salt. Mix together, until just combined. Crumble mixture into the base of the prepared cake tin.

Press mixture firmly into the base and half way up the sides of the tin.

Use the base of a measuring cup or the back of a spoon to help create an even surface.

Bake for 12-15 minutes, until slightly puffed and firm to the touch. Set aside to cool completely.

For the cheesecake, add the cream cheese, condensed milk, coconut cream and coconut oil to a food processor. Blitz together for 1-2 minutes, until smooth. Add the melted Mango & Coconut chocolate and blitz again, until combined and smooth.

Pour cheesecake into the cooled coconut crust and spread out into an even layer. Dollop over half of the mango compote then using a chopstick or skewer, swirl the compote through the cheesecake.

Tap the tin on the bench a few times to level the cheesecake mixture out. Cover with cling film and place in the fridge to chill for 3-4 hours, until cheesecake has completely set.

To serve, add the chilled cream to a medium bowl. Using hand-held electric beaters (or by hand), beat cream on low speed for about 1 minute, until medium stiff peaks. Set aside, in the fridge, until ready to assemble the cheesecake.

Remove cheesecake from the tin and carefully peel off the baking paper. Place onto a serving plate.

Dollop whipped cream on top and spread out with the back of a spoon. Decorate with the mango slices and thread coconut, if desired.

Serve cheesecake cut into slices with the remaining mango compote.

MANGO & COCONUT TIRAMISU Ingredients

Mango Compote Ingredients: 425g tin Mango slices in syrup, drained (syrup reserved)

45ml (3 Tbsp) freshly squeezed lemon juice

45g (3 Tbsp) caster sugar Mascarpone filling Ingredients: 250g Whittaker’s Mango & Coconut, roughly chopped 80ml (1⁄3 cup) cream

125g softened cream cheese 400g mascarpone cheese Tiramisu Ingredients:

80ml (1⁄3cup) freshly squeezed lemon juice

80ml (1⁄3 cup) reserved mango syrup (from the tin of mango) 60ml (1⁄4 cup) good-quality gin 30g (2 Tbsp) caster sugar

200g pack savoiardi biscuits (Italian sponge fingers) To Serve:

250ml (1 cup) cream

1⁄4 cup toasted coconut chips Fresh mango slices, to decorate (optional)

Method

Line a regular-sized loaf tin with a layer of clingfilm, then line the tin again with baking paper.

For the mango compote, drain the canned mango slices through a sieve, reserving the syrup. Mash the mango slices up with a fork and add to a small saucepan, along with the lemon juice and caster sugar. Stir together and bring to a simmer over medium heat.

Reduce heat to low and simmer for a further 8-10 minutes, stirring often, until reduced and glossy. Transfer to a bowl and set aside in the fridge to cool.

For the mascarpone filling, add the chopped mango & coconut chocolate to a medium heat-proof bowl along with the cream. Microwave in 30 seconds bursts, stirring after each burst, until melted and smooth. Set aside to cool to room temperature.

Add the softened cream cheese to a large bowl and beat with electric hand-held beaters on high speed, until smooth. Add the mascarpone and beat again for about 1 minute on medium speed, until thickened and the mixture holds stiff peaks (be careful not to overbeat, otherwise it will split). Fold through the cooled mango & coconut ganache, until combined (do not over mix).

For the tiramisu, add the lemon juice, mango syrup, gin and caster sugar to a medium bowl and whisk to dissolve the sugar.

Dip the savoiardi biscuits into the gin syrup and turn a few times to soak (do not over-soak them, otherwise they will be too soggy). Layer the soaked biscuits into the base of the prepared loaf tin in a single layer. You might need to trim some of the biscuits to fit in the tin evenly.

Spoon roughly half of the mascarpone filling over the layer of savoiardi biscuits, and spread out into an even layer with the back of a spoon.

Dollop over roughly a third of the mango compote and spread out over the mascarpone layer. Repeat this process with the remaining gin soak, savoiardi biscuits, mascarpone filling and mango compote (reserving a third of the compote to decorate). Finish with a layer of soaked savoiardi biscuits.

Place tiramisu into the fridge to chill for at least 4-6 hours, or overnight, until the filling has set firm.

Once the tiramisu has set, place a serving plate on top of the tin. Securing both hands on the tin and the edges of the serving plate, quickly and swiftly invert the tin onto the serving plate. Gently lift away the tin and peel off the baking paper and cling film.

To serve, add the cream to a medium bowl and whisk until stiff peaks. Transfer the whipped cream to a piping bag fitted with a 1 cm circle tip nozzle. Pipe dollops of cream in four rows across the top of the tiramisu.

Decorate with the mango slices, toasted coconut chips and remaining mango compote.