Photo by Annabel Langbein Media
This is a great recipe for non-cooks who have been "volunteered" to produce a dessert. Just buy the sponge and custard ready-made from the supermarket and layer it all together - no cooking required!
|1||Sponge cake, about 25cm by 25cm|
|750 g||Strawberries, about 3 punnets, hulled and halved, plus some extra to garnish|
|½ cup||Orange juice|
|2 Tbsp||Orange liqueur, or white rum, optional|
|250 g||Blueberries, plus extra to garnish|
|½||Lemon, finely grated zest only|
|1 small handful||Candied petals, to garnish|
- Cut sponge into 4cm cubes and arrange half in the base of a large serving bowl. Place 2 punnets of strawberries, orange juice and liqueur, if using, in a blender and whizz to combine.
- Drizzle half over the sponge in the serving bowl, then layer over half the cut strawberries and blueberries.
- Whizz together custard, mascarpone and lemon zest. Layer half over the berries, then top with another layer of sponge and the remaining strawberry puree, cut strawberries and blueberries.
- Top with a second layer of custard mixture then sprinkle with extra berries and candied petals to serve.
More recipes from Annabel's Christmas menu