One Bowl
8 servings | Prep Time: 30 Minutes | Start to Finish: 1 Hour 30 Minutes
1 In large bowl, beat mascarpone cheese, whipping cream, sugar and 2 teaspoons orange peel with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat 2 to 3 minutes, scraping bowl constantly, or until soft peaks form. Reserve ½ cup of the mascarpone mixture; set aside.
2 Place 1 slice of watermelon on serving plate. Spread about ¾ cup of the mascarpone mixture over watermelon; arrange blueberries on top, pressing slightly to adhere to mascarpone mixture. Arrange strawberry slices on top of blueberries.
3 Place another slice of watermelon on top; spread about ¾ cup mascarpone mixture over watermelon slice. Arrange kiwi slices on top, pressing slightly to adhere to mascarpone mixture. Top with remaining watermelon slice. Drop remaining mascarpone mixture by spoonfuls onto top of cake. Refrigerate uncovered at least 1 hour or until set but no longer than 48 hours.
4 When ready to serve, insert wooden skewers through top of cake to secure the layers. Cut into wedges; place on serving plates. Serve immediately. Remove skewers before eating.
1 Serving: Calories 270; Total Fat 22g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 65mg; Sodium 25mg; Total Carbohydrate 16g (Dietary Fiber 2g); Protein 2g Exchanges: ½ Starch, ½ Fruit, 4½ Fat Carbohydrate Choices: 1
Sweet Secret You will need a large watermelon with a diameter of 9 to 10 inches to cut 8 good-size wedges for this cake.
Sweet Secret To make it easier to cut the 3 slices from the watermelon, first cut out a 1½-inch-diameter piece from the center of the watermelon and cut off the rind. Then cut horizontally into 3 slices.
Sweet Secret If you wish, build the cake in a springform pan to help hold the layers together and upright. Remove the side of the pan before slicing.