About This Recipe
A soft cake inspired by tiramisu, reinvented with red berries for a tangy and delicious twist.
Ingredients
At Oliviers&Co
2 tbsp pressed Olive & Fresh Bergamot
Specialty Vinegar with Pink Grapefruit
At the market
6 eggs
160 g sugar
100 g flour
A pinch of salt
300 g red berries (raspberries and strawberries)
250 g mascarpone
Directions
Preheat the oven to 180°C (350°F).
In a large bowl, whisk 1 whole egg with 3 yolks and 120 g of sugar until pale and creamy.
Gently fold in the sifted flour and a pinch of salt. Add 2 tablespoons of Olive & Bergamot Oil.
Beat the remaining 3 egg whites until stiff peaks form, then carefully fold them into the batter.
Pour the mixture into a rectangular baking pan (30 x 22 cm) lined with parchment paper.
Bake for 13–15 minutes. Once out of the oven, invert the sponge onto a clean kitchen towel, remove the parchment paper, and let it cool completely.
Separate the remaining 2 eggs. In a bowl, whisk the yolks with 40 g of sugar until smooth.
Add the mascarpone and two pinches of vanilla, and mix well.
Beat the egg whites until stiff, then gently fold them into the mascarpone mixture.
Cut the sponge cake in half horizontally. Lightly brush each half with grapefruit sweet vinegar (or elderflower & lemon vinegar) using a pastry brush.
Spread a layer of mascarpone cream over the first half using a spatula or piping bag.
Add a few red berries, then place the second half of the sponge on top.
Finish with another layer of cream and refrigerate for at least 4 hours.
Just before serving, decorate with fresh red berries.