Tuesday, 27 December 2016


1 unfilled chocolate double sponge (from woolworths)
2 tubs mascarpone cheese
60 grams icing sugar
1 teaspoon vanilla
3 cups thickened cream, whipped
3 punnets raspberries

1 bottle baileys

strawberries, optional
peppermint crisp, optional.

using an electric mixer, beat the mascarpone cheese with the icing
sugar and vanilla, till smooth.

on low speed, beat in the whipped cream. put aside.

cut each of the unfilled sponges into 3 widthways.

place one piece of sponge at the bottom of a bowl (cut more to fit if needed)
and drizzle liberally with baileys.

top with one punnet of raspberries and 1/3 of the mascarpone cream.

place another piece of sponge over the cream, drizzle with baileys,
and top with the other punnet or raspberries and another 1/3
of the mascarpone cream.

top with another piece of sponge, drizzle with baileys and top
with the rest of the mascarpone cream.

decorate with the other punnet of raspeberries, strawberries and peppermint crisp.

refrigerate until needed.

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