Method:
Cake:
Cut the Swiss roll into 1.5mm thick slices.
Arrange the swiss roll slices around the sides of a 20cm diameter round bowl and set aside. Cut the Japanese Cotton cheese cake into 17cm diameter round to fit the opening of the bowl
Filling:
1. Cream (A) until light and smooth
2. Blend Mango Slice and mix with the rest of(B) over double-boiler. Stir until it thickerns
3. Premix (C) and place over double boiler. Stir until gelatine dissolve. Add it into (B) and mix until well combined. Set aside to cool it to room temperature. Add it into (A) and mix untill well blended
4. Cream (D) on ice water bath until firm then fold in (D) to the mixture.
5. Pour it into the prepared bowl and spread the surface even. ATop with 17cm cheese cake. Refridge for 4 hours or until firm
6. Unmould the cake and coat it in glazing gel.
祝福吗? 
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