Passion Sponge
The perfect dessert for a dinner party! This passion sponge by Mary Berry is flavoured with framboise or cassis liqueur and finished with fresh raspberries.
From the book
My Kitchen Table: 100 Sweet Treats and Puds
A perfect baking book for beginners
All Mary's favourite tea-time treats
Simple puddings for home entertaining
Buy From
Introduction
This is a variation of my ever-popular Passion Pudding. It takes all of five minutes to make.
Ingredients
| 400g (14oz) | tin raspberries in natural juice |
| Framboise or cassis liqueur (optional) | |
| 150ml (¼ pint) | double cream (not extra thick) |
| 225g (8oz) | Greek-style yoghurt |
| 1–2 tbsp | light soft brown sugar |
| 100g (4oz) | fresh raspberries, to decorate |
Essential kit
You will need a 18-20cm (7-8in) ready-made sponge flan case.
Method
Place the sponge flan case on a serving plate. Drain the raspberries, saving the juice, and spoon them evenly over the flan case. Spoon over a little of the reserved juice with a splash of the liqueur, if desired.
Whisk the double cream until stiff, then fold in the Greek yoghurt. Pile it on top of the raspberries.
Sprinkle over the sugar and chill until the sugar has melted into the topping. Decorate with fresh raspberries just before serving.
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