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David Jones

Christmas with Neil. Part Three: Dessert

NP 1 Neil delivering the final dish | Photography by Mark Roper
Part three concludes our Christmas with Neil posts. We saved the best for last: dessert! 

Summer Fruit Mascapone Cake – Serves 4

  • 1 pack of savoiardi biscuits
  • Lightened mascarpone
  • 2 punnets of raspberries
  • 2 punnets of blueberries
  • 3 white peaches

Berry Syrup

  • 1kg frozen blueberries
  • 1 kg frozen raspberries
  • 1kg frozen strawberries
  • 450g sugar

Lightened mascarpone

  • 500g mascarpone
  • 2 egg yolks
  • 2 egg whites
  • 75g sugar
  • Seeds from ½ of vanilla bean
  • 3 yellow peaches
  • Berry syrup

  1. To make the berry syrup, mix each type of berry individually with 150g caster sugar, place each type in a suitable container and allow to sit in the fridge for at least 24-hours. Mix berries a few times during the 24 hour period to promote the sugar dissolving and to develop a deeper colour for the syrup.
  2. After the 24 hours, set up a strainer and allow the berries to hang and the clear berry syrup to be collected. Keep the whole berries separate, but the syrup can be combined. Set aside.
  3. To make the mascarpone, in a bowl whisk the mascarpone, yolks, vanilla and 25g of the sugar until stiff. In another bowl, whisk the whites and the remaining sugar until stiff peaks form. Lighten the mascarpone by using a small portion of the whites. Fold through the remaining whites
  4. In a suitable glass bowl place a thin layer of mascarpone cream.
  5. Soak the savoiardi biscuits in the berry syrup four at a time for about 30-40 seconds. You want the biscuit to soak up the syrup and become soft and saturated in it. Arrange biscuits in the bowl, evenly on top of the mascarpone.
  6. Lay another thin layer of mascarpone on top of the biscuits, then arrange the berries on top. Another thin layer of mascarpone then the soaked biscuits again, then mascarpone, then berries until you have filled the bowl. Place in fridge and allow to sit overnight.
  7. To serve, scatter berries and cut peaches on top of the final layer of mascarpone. You can dress the fruit with more syrup and a dusting of icing sugar if desired.

You can also use individual glasses, just divvy up ingredients to suit the number and size of the glasses used. 

NOTE: The reserved berries can be used in the dish throughout the layers, alternatively they can be made into an alcoholic Christmas punch if you choose to use fresh fruit in the cake. 

Cake Summer Fruit Mascarpone Cake | Photography by Mark Roper

Words and recipes by Neil Perry

For Part One click here.

For Part Two click here