Lazy summer berry layer cake

serves / 6 prep / 20 minutes

Ingredients

55g (1⁄4 cup) caster sugar

1 egg, separated

250g ctn mascarpone

1 plain unfilled double sponge cake (available in plastic packaging from the supermarket)

60ml (1⁄4 cup) hazelnut liqueur, such as Frangelico

160g (1⁄2 cup) raspberry jam 700g mixed fresh berries, plus extra, to serve

White nougat, chopped, to serve White chocolate curls, to serve

1. Use electric beaters to beat sugar and egg yolk in a bowl until thick and pale. Add the mascarpone and beat until slightly thickened.

2. Use clean electric beaters to whisk egg white in a clean bowl until firm peaks form. Add half the egg white to mascarpone mixture. Gently fold to combine. Add remaining egg white. Fold to combine.

3. Use a large serrated knife to split each sponge cake in half. Place a bottom cake layer on a serving plate. Brush with onethird of the hazelnut liqueur. Spread with one-third of the jam, spoon over one-quarter of the mascarpone mixture and layer with one-quarter of the berries. Repeat with two more layers of cake, liqueur, jam, mascarpone and berries. Place remaining cake layer on top. Spread with remaining mascarpone mixture and top with remaining berries, chopped white nougat and white chocolate curls.

Recipe by Sarah Hobbs Photo by Al Richardson