This cake looks stunning with its layers of fresh juicy berries and Frangelico soaked savoiardi. Spoil your Mum this Mothers Day with this devine dessert and a glass of the Tallis Sparkling Viognier 2008. If possible prepare to the end of step 4 one day in advance to allow the flavours to soak into the biscuits thoroughly. Continue from step 5 just before serving. Serves 8. Ingredients 2 eggs 3/4 cup caster sugar 1 x 250g tub mascarpone 1 1/2 tbs boiling water 2 tsp powdered gelatine 12 savoiardi (sponge finger biscuits) 1/3 cup Frangelico liqueur 300g fresh or frozen raspberries Fresh mixed berries, to serve
1. Line the base and side of a 20cm spring-form pan with plastic wrap, allowing the side to overhang. 2. Use an electric beater to whisk together the eggs and 1/2 cup of the sugar in a heatproof bowl for 2 minutes. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until thick and pale. Remove from heat and whisk for 2 minutes or until cool. 3. Combine the mascarpone and remaining sugar in a bowl. Add one quarter of the egg mixture and fold until just combined. Add remaining egg mixture and fold to combine. Place boiling water in a bowl and sprinkle with gelatine. Stir until gelatine dissolves. Add to mascarpone mixture and fold to combine. 4. Dip half the biscuits in Frangelico and arrange in the pan. Top with half the raspberries. Pour over half the mascarpone mixture. Repeat with remaining biscuits, Frangelico, raspberries and mascarpone mixture. Place in the fridge (preferably overnight) to chill. 5. Place cake on a serving plate. Top with mixed berries to serve.