Mango-Berry-Misu

Preheat oven to 200°C. Using the base of a 25cm square cake pan, draw a square onto 2 sheets of baking paper. Place drawn-side down onto 2 large baking trays. Line base and sides of pan with 2 large pieces of plastic wrap, leaving sides to overhang by 5cm.

Place egg whites and 1 cup icing sugar in a stand mixer fitted with a whisk attachment. Whisk on high for 5 minutes or until mixture doubles in size.

Meanwhile, in a separate large bowl, whisk egg yolks, vanilla and remaining icing sugar until pale. Add flour, coconut, baking powder and half the egg white mixture and stir well to combine. Fold through remaining egg white mixture until mixture is just combined. Transfer to a large snap lock bag. Snip a 5mm opening from the corner of the bag. Pipe lines on trays, within the square outline, to completely cover. Bake for 12 minutes or until golden. Turn oven off and leave sponges in oven to cool slowly.

To make the mascarpone cream, place 2 1/2 tbs cold water into a small saucepan. Sprinkle gelatine over and mix to combine. Set aside.

Place remaining mascarpone cream ingredients into the bowl of a stand mixer and whisk on high until soft peaks form. Place saucepan with gelatine over medium heat and cook until just melted and smooth. Whisk into cream mixture for 10 seconds or until incorporated. Chill until needed.

To assemble, combine mango nectar and liqueur, if using, and brush over sponge squares. Place one sponge square into the base of cake pan. Top with half the mascarpone cream, a layer of sliced mango, remaining mascarpone cream and finish with remaining sponge square. Chill until required.

To make the jelly, empty jelly crystals into a heatproof jug. Add gelatine and 1 cup boiling water, stirring to dissolve. Add 200ml cold water. Chill for 1 hour, stirring every 15 minutes, or until partly set.

Arrange half the strawberries over top of dessert. Pour over partly set jelly and add remaining strawberries. Cover and chill for 4 hours or until set.

Using the overhanging plastic, lift dessert from pan. Discard plastic. Slice and serve.