Summer Berry Genoise

Melt the redcurrant jelly with a tiny splash of water in a pan and stir until smooth. Brush the redcurrant glaze over the berries until they glisten.

Summer berry genoise

Serves 8

Preparation 30 min plus standing and cooling

Cooking 25 min

For the cream

·         250g (9oz) mascarpone

·         150g (5oz) good quality fromage frais, such as La Faissette

·         2 heaped tbsp live thick

·         Greek-style yogurt

·         1 vanilla pod, split, seeds scrapped out

·         Finely grated zest of 1 lemon

·         2 tbsp light muscovado sugar, to taste

·         1 egg white

For the genoise sponge

·         4 large eggs

·         100g (3 ½ oz) vanilla caster sugar (see Cook’s Note)

·         100g (3 ½ oz) self-rising flour

For the berry mound

·         675g (1 ½ oz) summer fruits in season, such as strawberries, raspberries, blueberries, stoned cherries, redcurrants and blackcurrants

·         2 tbsp redcurrant jelly

1.    Preheat the oven to 180⁰C (160⁰C fan, gas mark 4) and grease a 20cm (8in) cake tin.

2.    To make the cream, place a large muslin-lined sieve over a bowl and scrape the mascarpone, fromage frais and yogurt into it. Leave to drain for at least 1hr but no longer than 2hr.

3.    Meanwhile, make the genoise. Put the eggs and sugar into a large bowl set over a pan of barely simmering water and whisk until the mixture is pale and light, and thick enough to leave a trail on the surface when you lift the beaters up. Remove the bowl from the pan. Sift the flour over the surface of the mixture, then fold it in deeply but gently until fully combined.

Make the genoise

4.    Spoon the mixture into the prepared tin and bake for 20 min or until golden and springy to the touch. Leave in the tin on a wire rack for 10 min, the turn the sponger out onto the rack and allow to cool completely.

5.    To finish the cream, pull up all four corners of the muslin and squeeze out any remaining liquid. Pour the liquid away, then turn the contents of the muslin out into the sieve. With a wooden spoon push the mixture through into the empty bowl. Fold in the vanilla seeds, lemon zest and sugar to taste. In a separate bowl whisk the egg white to firm peaks and lightly fold into the cream.

6.    Place the genoise on a large plate and cover with the cream, then pile the berries on top. Melt the redcurrant jelly with a tiny splash of water in a pan and stir until smooth. Brush the redcurrant glaze over the berries until they glisten.

Melt the redcurrant jelly with a tiny splash of water in a pan and stir until smooth. Brush the redcurrant glaze over the berries until they glisten.

Cook’s note

To make vanilla sugar, simple add used vanilla pods, to a jar of unrefined caster sugar. Wash and dry them before putting in the sugar, then keep in the cupboard for later use.