BERRIES & CREAM SPONGE
SERVES 12 PREP 20 MINS COOK 25 MINS
• 4 eggs, room temperature
• ¾ cup caster sugar
• 1 cup self-raising flour
• 1 tbsp cornflour
• ¹/³ cup boiling water
• 10g butter, melted
• 300ml thickened cream
• 250g mascarpone
• ¼ cup icing sugar, sifted, plus ½ cup extra
• 1 tsp vanilla bean paste
• 500g prepared mixed fresh berries
• 2 tsp milk
• pink food colouring