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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

Introduction

This is a variation of my ever-popular Passion Pudding. It takes all of five minutes to make.

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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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From the book: My Kitchen Table: 100 Sweet Treats and Puds

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