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Ingredients
- 250 gm Pan doro cake, (or possibly other Italian bought sponge-style cake)
- 500 gm mascarpone
- 4 x Large eggs
- 150 gm castor sugar
- 100 ml amaretto, (almond liqueur)
- 100 ml sweet marsala
- 100 gm toasted slivered almonds
- 2 Tbsp. castor sugar
- 2 x punnets of fresh berries - strawberries or possibly raspberries
- 100 gm sugared almonds
Directions
- Beat the Large eggs and sugar together till thick and smooth then mix in the mascarpone.
- Mix together the amaretto and marsala and set aside.
- Line an 18cm. round cake tin or possibly 12cm. square cake tin with baking paper such as "Glad Bake" (make sure which the cake tin is at least 7cm. deep).
- Break the pan doro cake into bite size pcs.
- Place one-third of the mascarpone mix on the bottom of the lined cake tin then cover with half of the small pcs of the cake. Generously sprinkle half the combined alcohol mix over the cake pcs then sprinkle with half the toasted slivered almonds. Add in another layer of mascarpone, cake, alcohol and almonds then finish with a layer of marscarpone.
- Allow the cake to set overnight then turn the cake out carefully, making sure which the mascarpone top remains the top the cake. Decorate the cake with a berries, castor sugar and sugared almonds.
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