Whimsical Berry Delight

Allergens

Dairy, Eggs

Ingredients

• 1 cup fresh mixed berries (strawberries, blueberries, raspberries) 8 oz mascarpone cheese, at room temperature 1/2 cup honey 1 cup heavy cream 2 large eggs 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 cup cake flour, sifted 1/4 cup cornstarch, sifted 2 teaspoons baking powder 1/2 teaspoon salt Edible flowers for garnish (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch round cake pan.
2. In a large bowl, whisk together the eggs and sugar until pale and creamy.
3. Add vanilla extract and gently fold in the sifted flour, cornstarch, baking powder, and salt, taking care not to overmix.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
6. In a large bowl, whip together the mascarpone cheese, honey, and heavy cream until fluffy and smooth. Set aside.
7. Once the cake is fully cooled, cut it into 6 equal layers using a serrated knife.
8. Assemble the dessert by placing one layer of cake on a serving plate, spreading a thin layer of the mascarpone mixture over the top, and repeating until all layers are used.
9. Spread the remaining mascarpone cream on the top layer, creating peaks with a spatula or back of a spoon.
10. Top with fresh mixed berries, arranging them to form a vibrant, colorful crown.
11. Sprinkle with honeycomb dust and garnish with edible flowers for an extra touch of elegance.

Chef’s Insight

The delicate balance of sweet, tangy, and creamy flavors creates a symphony in every bite.

Notes

For a dairy-free version, use a dairy-free spread instead of mascarpone and non-dairy creamer for the heavy cream.