Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Sponge
- butter, to grease
- gluten free flour, to dust
- 90 g white rice flour (see Tips)
- 80 g potato starch
- 1 tsp gluten free baking powder
- 60 g flaked almonds
- 8 eggs
- 200 g white sugar
- 2 tsp natural vanilla extract
Blueberry jam
- 250 g fresh blueberries (see Tips)
- 100 g jam sugar
- 50 g water
- 1 ½ tsp freshly squeezed lemon juice
- 1 tsp vegetable oil
Lemon water
- 150 g water
- 50 g freshly squeezed lemon juice
- 500 g fresh mixed berries of choice, small berries halved and larger berries sliced
Cream mixture
- 500 g mascarpone cheese
- 600 g pouring (whipping) cream
- 80 g icing sugar
- 2 tsp natural vanilla extract
- fresh mixed berries, of choice, to decorate
- fresh mint, leaves only, to decorate
- Nutrition
- per 1 portion
- Calories
- 1529.6 kJ / 365.6 kcal
- Protein
- 5.7 g
- Carbohydrates
- 34.7 g
- Fat
- 23.4 g
- Saturated Fat
- 12.5 g
- Fibre
- 1.4 g
- Sodium
- 149.6 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Waffle cones
35min
Gluten free focaccia bread
1h
Magnolia Kitchen brownies
1h 10 min
Set and forget rice pudding
1h 10 min
Gluten free bread rolls
2h 30 min
Allergen Free Melted Chocolate
10min
Gluten-free cinnamon doughnuts
25 min
Gluten free artisan loaf baked in a cast iron pot
3 Std.
Magic bean chocolate cake
1h 40 min
Carrot cake overnight oats (Diabetes)
1h
Magnolia Kitchen red velvet cakes with vanilla cream cheese icing
1h 15 min
Hazelnut, Dark Chocolate and Date Spread
20 min