Recipe

Mixed red berry and mascarpone cake

Sep 27, 2013 2:00pm
  • 25 mins preparation
  • Serves 10
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Ingredients

Mixed red berry and mascarpone cake
  • 1/3 cup (80ml) kirsch or grand marnier
  • 750 gram mascarpone
  • 1 1/2 cup (375ml) thickened cream
  • 1/3 cup (75g) firmly packed brown sugar
  • 250 gram strawberries, hulled, sliced lengthways into thirds, plus extra to serve
  • 100 gram raspberries, plus extra to serve
  • 8 savoiardi (sponge fingers)
  • pure icing sugar, to dust
Raspberry coulis
  • 250 gram raspberries
  • 1/4 cup (40g) pure icing sugar
  • 1 tablespoon lemon juice

Method

Mixed red berry and mascarpone cake
  • 1
    Grease and line a 20cm round cake pan.
  • 2
    Combine kirsch and 1/3 cup water in a bowl.
  • 3
    Using an electric mixer, beat mascarpone, cream and brown sugar until soft peaks form. Spread one-third of cream mixture over base of prepared pan. Top with half of strawberry slices and half of raspberries, pushing into cream mixture. One at a time, quickly roll 4 of savoiardi in kirsch mixture and place on top of berries, breaking to fit in pan if necessary. Top with half of remaining cream mixture, then remaining strawberry and raspberries. Dip remaining savoiardi in kirsch mixture and repeat layering, finishing with remaining cream mixture.
  • 4
    Cover with plastic wrap and push down gently to remove air pockets. Place on a plate, and place another plate on top. Weigh down with two or three light cans. Chill for 8 hrs or overnight.
  • 5
    Meanwhile, to make raspberry coulis, place all ingredients in a blender and blend until smooth. Strain through a fine sieve, discarding seeds.
  • 6
    Carefully turn cake out onto a serving plate. Top with extra berries, dust with icing sugar and drizzle with raspberry coulis. Serve.

Notes

This recipe tastes best when you use very fresh mascarpone. Choose one with about two weeks until its expiry date.

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