Follow our step-by-step instructions to make this luscious summer dessert. It’s perfect to make ahead and freeze for entertaining.
Serves: 8-10
Preparation time: 1 hour, plus 2-3 days freezing time
Baking time: 15 minutes
Oven temperature: 180°C
Sponge cake
• 4 large eggs
• 150g (170ml) castor sugar
• 100g (185ml) cake flour
• 30g (95ml) cocoa powder
• 2,5ml baking powder
• 25g (25ml) butter, melted
Filling
• 500g berries (choose one type, or a selection of berries)
• 70g (85ml) sugar
• 30ml fresh orange juice
• 45ml brandy (or use orange juice, if you prefer)
• 200g ricotta cheese
• 100g mascarpone
• 15ml grated orange zest
• 45ml icing sugar, plus extra for dusting
• 250ml cream
1 FILLING Simmer the berries, sugar and orange juice in a saucepan over a low heat for three minutes, until just tender. Strain and reserve the juice, and set both aside to cool. Add half the brandy to the liquid.
2 Cut the cake in half horizontally to make two thin layers. Cut out a round piece of sponge cake to fit on the top of the bowl. Cut the remaining sponge cake into long, triangle-shaped pieces.
3 Line the inside of the bowl with cling wrap, then arrange the triangular pieces of cake around the inside. Drizzle the cooled liquid all over the pieces of cake. Place in the freezer.
4 Beat the ricotta, mascarpone, orange zest, icing sugar and the remaining brandy together in a bowl until smooth. Fold a quarter of the berries into the mixture and then spread over the cake layer. Place in the freezer.
5 Blend the remaining berries in a food processor until smooth. Whip the cream until stiff and fold in the berry purée. Spoon this mixture into the centre of the bowl to fill.
6 Cover the filled bowl with the reserved piece of cake. Cover with cling wrap and freeze for 1-3 days before turning out on to a platter to serve. Dust the dessert with icing sugar, if you prefer.
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