Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 16 people
Difficulty level: 2 out of 4
10 Ingredients
- 750grams medium strawberries, equally-sized , halved
- 2tablespoons balsamic glaze
- 1/3 cup honey, to drizzle
- 2teaspoons ground cardamom
- 300milliliter thickened cream
- 250grams sour cream
- 250grams mascarpone
- 1tablespoons vanilla bean paste
- 2packets plain unfilled sponge cakes, each trimmed to 2cm thick
- 100grams blueberries
Nutrition per serving
1620kJ
Protein
4.9grams
Sugars
26.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fluffy sponge cake with layers of honey mascarpone and roasted strawberries, this show-stopping dessert requires almost no effort but is still just as delicious.
Instruction tip
Tip:Whipping cream with sour cream give a thicker glossier result
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Grease and line a large roasting pan with baking paper. Place strawberries in prepared pan. Drizzle with balsamic glaze and 1 tablespoon of the honey. Sprinkle with cardamom. Toss to coat. Roast for 10 minutes or until softened slightly. Cool.
Step 2 of 3
Meanwhile, using an electric mixer, beat cream and sour cream until soft peaks form. Add mascarpone, remaining honey and vanilla bean paste. Beat until firm peaks form.
Step 3 of 3
Using a serrated knife, trim 1cm slice from top of each sponge. Place a sponge on a cake stand or large serving plate. Spread with 1/3 of the cream mixture. Top with 1/3 of the strawberries. Repeat in two more layers, finishing with strawberries and blueberries combined. Drizzle with extra honey to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.