Recipe courtesy of Todd English

Drunkenberry Spongecake

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.