Creamy Mango-Passionfruit Mousse Cake Delight

Start by combining biscuit crumbs, melted butter, and granulated sugar in a bowl. Mix until all ingredients are fully combined and the mixture resembles wet sand.

Press the mixture firmly into the bottom of a springform pan to create an even cake base. Place this in the refrigerator while you prepare the fillings.

In a pot, mix the fresh mango puree, passionfruit puree, granulated sugar, cornstarch, and lemon juice. Heat the mixture over medium heat while stirring continuously until it thickens slightly.

Remove it from the heat and let it cool to room temperature before spreading it over the cake base. This filling will maintain a soft and juicy texture.

In a bowl, melt the white chocolate until smooth. In another bowl, whip the heavy cream until soft peaks form.

In a separate bowl, mix together the cream cheese and melted white chocolate until well combined. Gently fold in the whipped cream to maintain its airy texture. Ensure it is mixed thoroughly without deflating the cream.

Pour the mango-passionfruit filling over the chilled biscuit base, then smooth the top with a spatula. Next, carefully spread the creamy mousse over the filling, ensuring it is evenly distributed.

Chill the entire cake in the refrigerator for at least 4 hours or overnight, allowing the flavors to meld and the textures to set properly.

Once set, carefully remove the cake from the springform pan. Slice and serve chilled.

This delightful cake offers a refreshing taste, perfect for any celebration!