AT A GLANCE
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.
|01||For spice cake, preheat oven to 180°C. Butter a 20cm-diameter cake tin and line with baking paper. Beat butter and icing sugar in an electric mixer until pale and fluffy (2-3 minutes). Beat in eggs one at time, beating well between additions. Add remaining ingredients and beat to combine. Pour batter into tin and smooth top with a spatula, then bake until a skewer inserted withdraws clean (25 minutes). Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.|
|02||For caramelised white chocolate, stir chocolate continuously in a small saucepan over low heat until melted, golden and caramelised (20-25 minutes). Pour onto a baking tray lined with baking paper and chill until set (30 minutes to 1 hour). Coarsely chop or grate.|
|03||For mascarpone cream, process mascarpone and icing sugar in a food processor until smooth. With motor running, gradually add cream, whisking until just incorporated. Do not overwork or cream will split.|
|04||To serve, break cake into 16 pieces and divide among plates, spoon mascarpone cream over, top with berries and sprinkle with caramelised white chocolate.|
SERRAGGHIA MOSCATO DOC DI PANTELLERIA, SICILY. THIS IS A UNIQUE AND EXCEPTIONAL WINE IF YOU’RE ABLE TO GET YOUR HANDS ON IT. IT’S A CLASSIC-STYLE DESSERT WINE, DISPLAYING ORANGE-BLOSSOM CHARACTERS, CANDIED FRUIT AND HONEY. IT PROVIDES CONTRAST TO THE BERRIES AND IS GREAT WITH THE WHITE CHOCOLATE. , suggested by LUKE SKIDMORE