Birthday-Misu!

The perfect celebration cake!

2 hours prep

1 hour cook

Serves 8-10

Chris Cahill

Ingredients

Sponge

260 gUnsalted Butter

260 gCaster Sugar

260 gSelf Raising Flour

5 Medium Eggs

1 tspVanilla Extract

80 gFunfetti Sprinkles

30 (Aprox)Sponge Fingers

165 gRaspberries

1 FluteProsecco

2 - 3 tbspRaspberry Syrup

500 gMascarpone

500 mlDouble Cream

2 tspVanilla Paste

100 gSugar

Twisted is turning 10! So we thought why celebrate with one dessert when you could combine two! We've started with the most iconic birthday sponge - the Funfetti! and stacked it with a Prosecco and Raspberry tiramisu! Each separate layer held together by a creamy mascarpone cream.

Method

Preheat your oven to 180ºc/160ºfan and line three 8”/20cm cake tins with parchment paper. Beat the unsalted butter and caster sugar until light and fluffy. Add in the self raising flour, eggs, and vanilla extract, and beat again until smooth.

Fold in the Funfetti Sprinkles. Split the mixture evenly between the tins and bake for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. Leave the sponges to cool in the tins for 10 to 15 minutes, then transfer to a wire rack to cool fully.

Cream together mascarpone, vanilla paste and sugar. In a separate bowl whip the double cream to soft/medium peaks and fold into the mascarpone mixture.

In a deep 8 inch lined cake tin place one sponge into the base then smooth over some of your mascarpone cream.

In a bowl combine emulsified raspberries, raspberry syrup (or raspberry jam) and prosecco. Soak sponge fingers in the raspberry sauce and create a layer on top of the mascarpone cream. Carefully cover this layer of fingers with more cream.

Repeat the process of sponge, cream, fingers, cream until you have placed your final funfetti sponge layer then place in the fridge for a couple of hours.

Carefully remove the cake from the tin and finish the top with any cream and raspberry and prosecco sauce.