Sunrise Berry Delight – A Gluten-Free Brunch Dessert

Allergens

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Ingredients

• 1 1/2 cups fresh mixed berries (strawberries, raspberries, blueberries) 3/4 cup mascarpone cheese 3 large eggs, separated 1/2 cup granulated sugar, divided 1 1/4 cups almond flour 1 teaspoon baking powder 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch square cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, 1/4 cup sugar, and baking powder. Set aside.
3. In another bowl, beat egg yolks and vanilla extract until slightly thickened. Gradually add the dry ingredients into the wet, mixing well after each addition.
4. In a third bowl, whisk egg whites until foamy. Slowly add the remaining 1/4 cup sugar and continue to whisk until stiff peaks form.
5. Gently fold the egg whites into the batter in two parts, being careful not to deflate them. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 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.
7. In a bowl, mix mascarpone cheese with half of the mixed berries and 1/4 cup sugar. Spread the mixture evenly over the cooled cake.
8. Top with remaining berries and refrigerate for at least an hour before serving.

Chef’s Insight

You can also use gluten-free ladyfingers as an alternative to the almond sponge cake base.

Notes

Ensure that the mixed berries are fresh and in season for optimal flavor.