Raspberry & Mascarpone Coconut

Ingredients
625g sifted icing sugar
190g mascarpone
440 desiccated coconut
125g punnet raspberry plus extra for decoration
1 Tbs vanilla extract

Method: Using Delicake Master
Assemble base & sleeve.
In a bowl combine icing sugar, mascarpone and coconut, use your hand to mix well.
Using a fork, crush the raspberries and add to the mixture.
Spread into the Delicake master, use water to damp your palm to help spread evenly.
Put lid on and refrigerate till set. Before serving add more raspberries and dust with icing sugar.
Remove sleeve upwards from the base. Cut & serve from the base.
You can re-assemble sleeve and lid to store back in the fridge.