- 2 sponge cake loaves, store bought
- 3 pints assorted fresh berries, such as strawberries, blueberries, or blackberries
- 1 cup plus 1 tablespoon granulated sugar
- 2 cups orange liqueur
- 2 cups fresh whipping cream
- 2 cups fresh mascarpone
- 4 teaspoons honey
- 2 teaspoons vanilla extract
- 2 navel oranges
- 1 cup amaretto cookies
Refrigerate sponge cake until ready to use. Then cut into thin (4 by 4-inch) slices, 16 slices total. (When chilled, it's easier to cut.) In a large glass mixing bowl add berries, 1 cup of the sugar and orange liqueur, stir gently with a large metal spoon. Let stand for 15 minutes. In another bowl or electric mixer, whisk whipping cream until stiff peaks form. Fold in mascarpone, honey, vanilla and remaining 1 tablespoon sugar.
Arrange 1 square of cake on the plate. Spoon 1 layer of berries over the top. Add another square of cake. Then spoon 1 layer of berries on top of that layer of cake. Repeat 2 more times. For a total of 4 cake layers for each portion. Repeat the same procedure for each portion of dessert. Garnish with the cream on top. Using a microplane, zest the orange peel over the top of each dessert, then grate cookies with a mouli grater over that. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Todd English, 2006