Berry & Cream Sponge with Raspberry Coulis

Serves 8


Berry Cream Sponge

  • 1 cup Creative Gourmet Frozen Raspberries
  • 1 cup Creative Gourmet Frozen Blueberries
  • 1 unfilled plain double sponge cake
  • 1 cup thickened cream
  • 1 tablespoon icing sugar mixture, sifted

Raspberry coulis

  • 300g Creative Gourmet Frozen Raspberries
  • 1/3 cup caster sugar


Berry Cream Sponge

  1. Transfer frozen raspberries and blueberries to a tray to partially defrost.
  2. Meanwhile, using a pastry/biscuit cutter (or use a glass as a guide), cut 8 x 6.5cm rounds from the sponge. Whip cream and icing sugar together in a bowl until soft peaks form. Spoon cream mixture onto sponge rounds. Arrange raspberries and blueberries on top. Place on a serving platter or individual plates, drizzle with raspberry coulis (see below) and serve.

Raspberry Coulis

  1. Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain. Discard seeds.

  • The raspberry sauce can be made up to 5 days ahead and stored in an airtight container in the fridge.

Products Used In This Recipe