Impress family and friends with this scrumptious, 'tray chic' fruity dessert.

Ingredients (serves 6)

• 2 cups frozen mixed berries, thawed
• 460g packet round double unfilled sponge cakes (see note)
• 1 tablespoon orange-flavoured liqueur (optional)
• 3 eggwhites
• 3/4 cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• Whipped cream, to serve

• Method

  1. Preheat oven to 200°C/180°C fan-forced. Place berries in a 5cm-deep, 20cm round cake pan or dish. Top with cake. Drizzle with liqueur (if using).
  2. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 3 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture over prepared cake. Using a spatula, make furrows in top. Bake for 10 minutes or until golden. Turn off oven. Cool in oven, with door slightly ajar, for 10 minutes. Serve with whipped cream.

  Notes

  • You will only need 1 sponge. Wrap remaining sponge in plastic wrap, then foil. Freeze for up to 2 months.