Nici’s Chocolate Berry Mascarpone Layer Cake

Sponge cakes: Preheat the oven to 170°C fan bake.

In a large bowl, whisk the eggs and salt until creamy. Add the sugar and beat further, until thick and pale. This can take 5-7 minutes, so be patient. Sift in the flour and baking powder and gently fold to combine, adding the melted butter towards the end. Pour into the lined tins – I weigh it to make sure it’s evenly divided between both tins.

Bake for 25-30 minutes or until it springs back to the touch. Cool for 10 minutes in the tin, before turning out to cool completely.

Cocoa: Whisk the cocoa, sugar and boiling water together until lump free.  Add the marsala, if using. Cool.

Mascarpone filling: Whisk the mascarpone with the icing sugar and vanilla until smooth and creamy. Add the cream and whisk on low, then gradually increase the speed to medium. Watch it carefully as you want it to be thick enough to hold stiff peaks, but not over-whipped.

To assemble: Slice each cooled sponge through the middle so you have 4 sponge layers. Place one layer on your serving plate. Brush over or use a squeeze bottle to drench the layer with about a quarter of the cooled cocoa. Top the layer with a quarter of the mascarpone filling and scatter over a quarter of the berries. Repeat (cocoa, then cream, then berries) for the next three layers, making sure there are plenty of berries for the top layer. Chill for a few hours or overnight.

Just before serving, liberally dust the top with icing sugar and/or cocoa.

Cook’s note: I recommend assembling this dessert the day before you need it as it settles nicely and the flavours will develop. Also, 2 cups of cocoa liquid may seem like a lot but trust me, drenching it makes it super special!