Mascarpone and berry sponge sandwiches

Mascarpone and berry sponge sandwiches

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  • 12
  • Easy
  • 25 minutes
  • 10 minutes


  • 2 extra-large eggs
  • 1/2 cup castor sugar
  • 1/2 cup cake flour
  • 1/2 t baking powder
  • Pinch salt
  • 1-2 T melted butter
  • Mascarpone
  • Fresh berries
  • Castor sugar

Cooking Instructions

Beat the with the castor sugar until thick and pale. Fold in the cake flour sifted with the baking powder and a pinch of salt. Lastly, fold in the melted butter.
Turn into a Swiss roll pan lined with non-stick baking paper. Bake at 200ºC for 8 – 10 minutes or until golden brown and springy to the touch.
Turn out and cool. Cut off the edges, then cut into 6 squares. Spread the squares with mascarpone, press in a mix of fresh berries and sprinkle liberally with castor sugar. Sandwich together and slice into small triangles.
Serve with iced berry tea.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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