Directions

Sponge layer part 1

1. Preheat the oven to 170°C

2. Add all your ingredients to a food processor and mix until all combined - if you don't have a food processor, beat well by hand!

3. Pour the cake batter into two lined 7” cake or brownie tins.  You will be breaking this cake up, so it does'nt need to be the same shape tins

4. Bake for around 20 minutes until golden and firm to touch

5. Once cooked, allow the cakes to cool slightly in the tins.  Leave in the tins for the next step (the jelly)

Sponge layer part 2

1. Add 100ml boiling water to a jug.  Sprinkle the jelly crystals into the boiling water, stirring continuously until dissolved and then top up with 100ml cold water and stir in

2. Pour this jelly liquid all over the cake.  Make sure you don't miss any cake, as this is where the sweetness in the cake is coming from :-)

3. Now break this cake up, or cut into chunks and piece half of this on the base of your favourite pudding bowl

Fruit Layer

1. Use 125g of your fruit and spread on top of the cake

Creamy layer

1. Add 100ml boiling water to a jug.  Sprinkle the jelly crystals into the boiling water, stirring continuously until dissolved and then top up with 100ml cold water and stir in

2. Now add to a large whisking bowl, the jelly liquid, cream and mascarpone & whisk until thick and silky

3. Pour half of this over the fruit layer in your bowl

Now repeat

1. Layer the remaining cake onto the creamy layer

2. Then 125g of the fruit

3. Then the remaining creamy mixture, pour over the fruit in the bowl

4. Finally decorate the top with the remaining 50g of fruit

5. Refrigerate