Recipes>Raspberry Recipes

Rosie Kellet’s Grandma Margaret’s Raspberry Sponge

by Rosie Kellett from In for Dinner

Easy

Serves 12

Layers of sponge, thick whipped cream, and raspberries form this effortless summer dessert from Rosie Kellet. As seen on Sunday Brunch.

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In for Dinner

Rosie Kellett

In for Dinner

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Introduction

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Ingredients

Method

Set a large saucepan over a medium-high heat and add the frozen raspberries along with 2 tablespoons of water. Allow to simmer until the fruit is completely defrosted, broken down and the liquid in the pan has doubled.

Take the pan off the heat and stir in the caster sugar until fully dissolved.

Set a sieve over a large bowl and pour the stewed raspberries into the sieve, without pushing the fruit through. Let them sit for a minute or two. Set aside the syrupy liquid that has gathered in the bowl.

Set the sieve over a clean bowl and push the fruit through the sieve to collect the raspberry purée, discarding the seeds left behind.

In a large pudding dish, lay the sponge fingers in a single layer to cover the bottom. Pour over all the reserved rasp- berry syrup – it may seem to be too much, but the sponge fingers will soak it all up in time.

Lightly whip the cream, until it just holds its shape. Take a scoop of the raspberry purée and gently fold it into the cream, then add the rest of the purée and fold it through until well incorporated.

Dollop the raspberry cream on top of the soaked sponge fingers and push it out in thick swoops, to cover the sponge.

Decorate with the fresh raspberries, scattered atop the swoops of raspberry cream.

Chill in the fridge until you are ready to serve.

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Ingredients

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