Mixed berry Pimm’s cake

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.