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1 plain sponge (about 25cm x 20cm) 3 punnets strawberries, hulled and halved, plus extra to garnish ½ cup orange juice 2 tbsp white rum or orange liqueur, such as grand marnier (optional) 2 punnets blueberries, plus extra to garnish 3 cups custard 2 cups mascarpone finely grated zest of ½ a lemon Candied Rose Petals, to garnish
© Annabel Langbein Media
Cut sponge into 2cm cubes and arrange half in the base of a large serving bowl.
Whizz 2 punnets of strawberries with orange juice and liqueur, if using. Drizzle half over the sponge cubes in the serving dish, then layer half the cut strawberries and blueberries over the top.
Whizz together custard, mascarpone and lemon zest. Layer half over the berries, then top with another layer of sponge, the remaining strawberry puree and the rest of the berries. Top with a second layer of custard mixture then sprinkle with extra berries and candied petals to serve.
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