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  • 250g pot mascarpone
  • 250g fresh custard
  • 250g pack raspberry
  • 1 tbsp elderflower cordial
  • 225g ready-made sponge cake
  • 3 tbsp kirsch

Nutrition: per serving

  • kcal633
  • fat48g
  • saturates25g
  • carbs46g
  • sugars24g
  • fibre1g
  • protein7g
  • salt0.7g
    low

Method

  • step 1

    With an electric whisk, whip together the mascarpone and custard in a bowl. Cover and chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.

  • step 2

    Cut up the sponge cake and use to line the bottom of four glasses. Drizzle each one with a little kirsch, and spoon over half of the raspberry mixture. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the rest of the raspberries and chill for at least 30 mins before serving.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.3 out of 5.7 ratings

MaryBerry2014

Can I make this in advance, say day before? Or in morning for the same evening?

willoughbywallaby

question

What can I use instead of Kirsch to make it non-alcoholic? I could just use apple juice but will this complement the elderflower flavour?

Tasha92

A star rating of 5 out of 5.

Made this for some friends we had round for a meal! very simple to make & looked fabulous in the glasses!! definately be making again! i didn't have the kirsch so used sherry instead.

lspaargaren

This is also great if you use Bacardi Razz instead of kirsch. Once, I forgot to leave any raspberries for decoration, so just sprinkled grated chocolate on the top. Now I always do that! This is really easy to make, but always looks impressive, and everyone loves it!

maiyanis

A star rating of 5 out of 5.

loved it, used strawberries instead and i had no alcohol so i used apple juice

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