Mango Mascarpone Hazelnut Supremacy Cake

Mango passion coulis with mango pieces 33.4%: mango purée 39.1%, passion fruit purée 26.1% (passion fruit 90%, sugar), water, mango pieces 13%, sugar, gelling agent : pectin.

Cottage cheese and mascarpone mousse 29.8%: cottage cheese 32.7% (pasteurized skimmed milk, pasteurized cream, milk proteins, lactic ferments), cream (contains stabilizing agent: carrageenan), mascarpone 22.3% (milk cream, acidity regulator: citric acid), wheat glucose syrup in powder, sugar, water, pork gelatine.

Hazelnut biscuit 27.9%: egg white (contains stabilizing agents: guar seed flour, xanthan gum), sugar, hazelnut powder 15.1%, icing sugar (contains potato starch), wheat flour (wheat flour, wheat gluten, bean flour, enzyme), wheat starch, egg white in powder (egg white, stabilizing agent: E415).

Decoration 4.8%: velvet (sunflower oil, sugar, cocoa butter, skimmed milk powder, butter oil, emulsifier: soya lecithin, vanilla natural flavour), glazing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidity regulator: citric acid), sunflower oil.

White chocolate 4.1%: white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, vanilla natural flavour), sunflower oil.

May contain other nuts.

Keep in the freezer at (-18C; 1F). To serve, take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Once defrosted, consume within 24 hours. Do not refreeze after thawing. The shelf life is: 24 months.