Red White and Blue Dessert

A clean assembly where the white cream contrasts with bright red strawberries and deep blue blueberries. The sponge absorbs the fruit juices, staying soft under a firm, creamy topping.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 682
• Protein: 10 g
• Carbs: 63 g
• Fat: 42 g

Ingredients

• 2 piece Egg ( whole )
• 100 g White sugar
• 66.7 g Minimum butter sweet ( melted )
• 133.3 g Wheat flour
• 1.3 tsp Baking powder
• 266.7 g Strawberry ( quartered )
• 133.3 g Blueberry ( whole )
• 166.7 g Mascarpone cheese
• 133.3 ml Liquid cream ( very cold )
• 0.7 tbsp Vanilla sugar

Instructions

1. Baking the sponge

   Whisk eggs and white sugar until pale. Stir in melted butter, then wheat flour and baking powder. Pour onto a tray and bake at 180°C. The sponge should be pale gold and springy to the touch.

2. Fruit preparation

   Rinse the fruit. Cut strawberries into even quarters. Keep blueberries whole so they pop in the mouth when eaten.

3. Whipping the cream

   In a chilled bowl, whisk mascarpone and heavy cream with vanilla sugar. Whip until firm peaks form and the cream holds its shape.

4. Final assembly

   Cut the cooled sponge into cubes. Layer the sponge, cream, and fruit in a large dish. Finish with a layer of cream and arrange the fruits to create colorful stripes.

Chef's tips

• Use cream with at least 30% fat content so it holds its shape when whipped.
• The sponge must be completely cold before assembly to prevent the cream from melting.

Storage

Keep for 24 hours in the refrigerator. Fruits may release juice beyond this time.