Coffee soaked Madeira cake layered with creamy vanilla mascarpone and raspberries is so delicious it’s hard to believe it’s so easy.  Look out for vanilla bean paste – it adds a lovely flavour and is cheaper than using a vanilla pod.


PREP 15 mins

READY IN 15 mins

300g Madeira cake, sliced

3tbsp instant espresso granules

50ml coffee liqueur

500g mascarpone

4tbsp golden caster sugar

2tsp vanilla bean paste

170g raspberries

25g plain chocolate, grated

1 Take 4 glasses and arrange a couple of slices of cake in the base of each. Mix the espresso coffee powder with 100ml boiling water and add the coffee liqueur. Pour a little coffee mixture over cake, to drench.

2 Put the mascarpone into a bowl and stir in the sugar and vanilla bean paste. Spread a generous layer over the coffee soaked cake.

3 Arrange a layer of raspberries over the mascarpone, top with more cake, drench in coffee and spoon on dollops of mascarpone. Finish each one with a raspberry and a sprinkling of grated chocolate. Chill until needed.