Mixed berry Pimm’s cake
After a show-stopping dessert? This mixed berry Pimm's cake is a must-try.

Serves
12
Prep
20m
Note: + 6 hours chilling time
Cooking
10m
Ingredients
- 1 cup (250ml) Pimm’s No.1 or cranberry juice
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla bean paste
- 250g strawberries, halved
- 250g raspberries
- 125g blueberries
- 500g mascarpone
- 1 1/2 cups (375ml) thickened cream
- 1 tbs icing sugar mixture
- 450g Coles Unfilled Double Sponge Cake
Method
STEP 1
Place the Pimm’s or cranberry juice, sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for 3 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 6 mins or until the syrup thickens slightly.
STEP 2
Combine the strawberry, raspberries and blueberries in a heatproof bowl. Carefully pour over half the syrup. Place in the fridge for 2 hours to chill.
STEP 3
Use an electric mixer to beat the mascarpone, cream and icing sugar in a bowl until firm peaks form. Reserve one-quarter of the mascarpone mixture in a bowl in the fridge.
STEP 4
Use a large serrated knife to carefully cut the sponge cakes in half horizontally. Place 1 cake layer on a serving platter. Brush with a little of the remaining syrup. Top with one-third of the remaining mascarpone mixture and one-third of the berry mixture. Repeat layering with the remaining cake layers, syrup, remaining mascarpone mixture and remaining berry mixture, finishing with a cake layer. Cover and place in the fridge for 4 hours or overnight until firm. Cover the remaining syrup with plastic wrap and place in the fridge.
STEP 5
Turn the cake out onto a serving plate. Spread the top and sides of the cake with the reserved mascarpone mixture. Drizzle with remaining syrup. Cut into slices to serve.
Serve with: mint sprigs and mixed berries.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.