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Home  >  Inspire & Create  >  Christmas  >  Mixed Berry Pimm’s Cake


Mixed Berry Pimm’s Cake


20 mins (+ 6 hours chilling time)


10 mins





Mixed Berry Pimm’s Cake


  • 1 cup (250ml) Pimm’s No.1 or cranberry juice
  • ½ cup (110g) caster sugar
  • 1 tsp vanilla bean paste
  • 250g strawberries, halved
  • 250g raspberries
  • 125g blueberries
  • 500g mascarpone
  • 1½ cups (375ml) thickened cream
  • 1 tbs icing sugar mixture
  • 450g Coles Unfilled Double Sponge Cake


  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.
  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.
  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.
  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.
  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

Energy 1888kJ/452 Cals (22%) Protein 6g (12%) Fat 27g (39%) Sat Fat 17g (71%) Sodium 202mg (10%) Carb 38g (12%) Sugar 28g (31%) Dietary Fibre 2g (7%)