Mixed Berry Pimm’s Cake

Mixed Berry Pimm’s Cake

Ingredients:
1 cup (250ml) Pimm’ No. 1 or cranberry juice
1/2 cup (110grams) caster sugar
1 tsp vanilla bean paste
250 grams strawberries, halved
250 grams raspberries
125 grams blueberries
500 grams mascarpone
1 1/2 cups (375ml) thickened cream
1 tbs icing sugar mixture
450 grams Coles Unfilled Double Sponge Cake

Direction:
1. Place the Pimm’s or cranberry juice, sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for 3 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 6mins or until the syrup thickens slightly.
2. Combine the strawberry, raspberries and blueberries in a heatproof bowl. Carefully pour over half of the syrup. Place in the fridge for 2 hours to chill.
3. Use a n electric mixer to beat the mascarpone, cream and icing sugar in a bowl until peak form. Reserve one quarter of the mascarpone mixture in a bowl in the fridge.
4. Use a large serrated knife to carefully cut the sponge cakes in half horizontally. Place 1 cake layer on a serving platter. Brush with a little of the remaining syrup. Top with one third of the remaining mascarpone mixture and remaining berry mixture, finishing with a cake layer. Cover and place in the fridge for 4 hours or overnight until firm. Cover the remaining syrup with plastic wrap and place in the fridge.
5. Turn the cake out onto the a serving plate. Spread the top and sides of the cake with the reserved mascarpone mixture. Drizzle with the remaining syrup. Cut into slices to serve.

Serves 12

Recipe from Free Coles Magazine November 2019 issue.