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Indulgent yet a light and refreshing dessert


440ml double cream
250g white chocolate
125g raspberries
125g strawberries
100g plain flour
6 large eggs
150g caster sugar
a pinch of salt


  1. Break the chocolate into pieces and put in a bowl
  2. Gently heat the cream in a saucepan
  3. Pour the heated cream over the chocolate, stir until all of the chocolate has melted, set aside, leave to cool and then chill
  4. Preheat the oven to 200C
  5. Grease to sandwich tins, about 23cm tins would be ideal, it is easiest if they have removable bases
  6. Sift the flour into a bowl
  7. Add the salt
  8. Whisk the eggs and sugar in another bowl for about 8-10 minutes with an electric whisk (longer if by hand) until the mixture has a white, mousse-like consistency
  9. Fold the flour into the egg mixture
  10. Divide the mixture between the two tins
  11. Bake for about 13 mins, until the sponge is lightly golden and springy to the touch
  12. Remove from the oven and allow to cool
  13. Remove both sponges from their tins
  14. Whisk the mousse mixture until it forms soft peaks and is thick enough to spread
  15. As the cake is quite fragile it is best assembled on the plate that your are going to serve it on. To assemble the cake place the first sponge on the plate coat the top of this with 1/3 of the mousse mixture, place the second sponge on top of this and then cover the top of the second sponge with 1/3 of the mousse mixture, use the remaining mousse to coat the sides of the cake, cleaning the plate of excess mousse where necessary.  Wash and cut the fruit as necessary and then arrange it on the top of the cake.

You can use whatever fruit you prefer for the topping and could even flavour the mousse to your taste.