Follow our step-by-step instructions to make this luscious summer dessert. It’s perfect to make ahead and freeze for entertaining.
Preparation time: 1 hour, plus 2-3 days freezing time
Baking time: 15 minutes
Oven temperature: 180°C
• 4 large eggs
• 150g (170ml) castor sugar
• 100g (185ml) cake flour
• 30g (95ml) cocoa powder
• 2,5ml baking powder
• 25g (25ml) butter, melted
• 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.
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.