Recipe courtesy of Todd English
Drunkenberry Spongecake
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Inactive: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2039
- Total Fat
- 84 g
- Saturated Fat
- 47 g
- Carbohydrates
- 236 g
- Dietary Fiber
- 15 g
- Sugar
- 141 g
- Protein
- 33 g
- Cholesterol
- 260 mg
- Sodium
- 1452 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Inactive: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2039
- Total Fat
- 84 g
- Saturated Fat
- 47 g
- Carbohydrates
- 236 g
- Dietary Fiber
- 15 g
- Sugar
- 141 g
- Protein
- 33 g
- Cholesterol
- 260 mg
- Sodium
- 1452 mg
Ingredients
Directions
- 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.
