- stale cake - enough to cover the bottom of your bowl
- mixed berries - twice the volume of your cake - make sure at least 1/3 is tinned in juice.
- white chocolate (about 100 - 150g)
- whipping cream (same volume as cake)
- Squish cake into the bottom of the bowl
- Clean fresh berries and add to tinned berries then pour on top of cake (add sugar if berries are sour)
- Melt white chocolate and pour on top, then whip the cream and lay on top of that. Chill until serving.
- I have not used exact volumes, because this recipe has no need to be precise. It's like a combination of Eton Mess and trifle, and will taste and look good almost whatever proportion goes into it. But basically, you're looking for three fairly even layers, with the berries and cream taking up a little more space than the cake.
- This could be made in single serves in martini glasses.
- I used tinned strawberries and pitted black cherries and added this to fresh blueberries and raspberries. I used about half the juice from the tins - too much will leave your cake swimming. If you are using all fresh berries, then cook them gently in about 1/2 cup champagne (or water) with a couple of tablespoons of brown sugar for about 5 minutes before you add them.
- I used some left over gluten free apple upside-down cake (I removed the apples), but any fairly plain cake would work - particularly store-bought madeira or tea cake. For a rich twist, try chocolate cake - but swap the white chocolate for dark.