Method

• 1.
  Place the raspberries and 75g of the sugar in a blender and blend until smooth. Press through a fine sieve to remove the seeds and then refrigerate.
• 2.
  Clean the blender, add the mango and remaining sugar and blend until smooth. Refrigerate until needed.
• 3.
  To make the marzipan biscuits, preheat oven to 180°C.
• 4.
  Dust work surface with icing sugar. Roll out pastry to 1/2 cm thick. Grate the marzipan over the pastry, then roll up to a sausage shape. Cut into 1cm slices, then roll or press into a flat oval. Bake for 15 minutes until golden, then cool and dust with icing sugar.
• 5.
  Lightly whip the creams together and divide between four bowls. Swirl the raspberry puree into two of the dishes and swirl the mango puree through the remaining two dishes. Serve with the marzipan biscuits.