Blueberry and Blackberry Lemon Curd Tray Cake

Serves 6-8, Prep 20 mins

300ml tub thickened cream 2 tblsps icing sugar mixture 2 tsps vanilla extract

½ x 250g tub mascarpone 125g punnet blackberries 450g packet double unfilled

rectangular sponge cake ¾ cup lemon curd 125g punnet blueberries

1 Beat cream, sugar and vanilla in small bowl with an electric mixer until soft peaks form. Fold in mascarpone.

2 Mash half of the blackberries in a bowl with a fork. Reserve remaining for decoration.

3 Place one sponge layer on a serving plate. Spoon over half the cream mixture, gently spreading to edges. Dollop over half lemon curd. Gently swirl into cream mixture. Scatter over half mashed blackberries and half blueberries. Top with remaining sponge. Spread over rest of cream mixture. Dollop over remaining lemon curd. Gently swirl into cream mixture. 4 Decorate with remaining blueberries, and mashed and whole blackberries.