Ingredients 

• 2 eggs separated  
• 1/4 cup caster sugar   
• 250g mascarpone cheese 
• 300ml cream 
• 300g plain sponge cake or Savoradi biscuits 
• 1 cup strong espresso coffee cooled  
• 250g strawberries hulled and chopped  
• 125g blueberries  
• 125g raspberries  
• 1 scoop Red Shot

Method

Beat egg yolks and sugar until pale and creamy. Add mascarpone. 

Beat cream until stiff peaks form. Fold into mascarpone mix.   

Refrigerate for 30 minutes.   

Combine coffee and Bailey liqueur cream.   

Combine all berries and Red Shot in a bowl.   

Cut the sponge into 1cm cubes.  

To Assemble  

Place 4 pieces of sponge into the bottom of a glass. Pour over 25ml of coffee Bailey’s mix.   

Press the cake with the coffee mix into the base of the glass with a spoon.   

Top with 2 tablespoons of mascarpone mix. Then add 1 heaped tablespoon of berries.  

Repeat with the sponge, coffee mix, mascarpone and berries and lastly another layer of mascarpone.  

Dust with Red Shot powder. Enjoy.