Ingredients

The following ingredients have 4 Servings
  • 300 g frozen raspberries
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 500 g mini jam sponge roll
  • 1/3 cup sherry
  • 250 g mascarpone
  • 1/2 cup cream
  • 2 tbs icing sugar
  • 200 g dark chocolate
  • 100 g frozen raspberries *to decorate

Instruction

  • Line a 20 cm springform pan with baking paper.
  • Tear 1 packet of jam rolls into bite size pieces and place on bottom of pan in an even layer.
  • Sprinkle with sherry.
  • Place raspberries, caster sugar and water into a saucepan over a low heat.
  • Stir until sugar has dissolved, then bring to boil and remove from heat.
  • In another bowl, mix mascarpone, cream and icing sugar.
  • Gently pour half of the raspberry mixture evenly over jam rolls.
  • Place half of the cream mixture over raspberry mixture.
  • Add another layer using the remaining jam rolls with sherry, then top with raspberry and cream layers.
  • Cover tightly with gladwrap and place a plate on top to weight down. Refrigerate overnight.
  • Topping: Melt chocolate and cream over low heat, and stir to gently to combine.
  • Remove cake from pan.
  • Spread over cake and decorate with raspberries.
  • Place back in fridge to set.