Prep Time


45 Min

6 Servings



  • 2 eggs separated  
  • ¼ cup caster sugar   
  • 250g mascarpone cheese 
  • 300ml cream 
  • 300g plain sponge cake or Savoradi biscuits 
  • 1 cup strong espresso coffee cooled  
  • 250g strawberries hulled and chopped  
  • 125g blueberries  
  • 125g raspberries  
  • 1 scoop Red Shot


Beat egg yolks and sugar until pale and creamy. Stir in mascarpone. 

Beat cream until stiff peaks form. Fold into egg and mascarpone mix.   

Refrigerate for 30 mins.   

Combine coffee and Bailey liqueur cream. In a separate bowl, combine all berries and Red Shot together.   

Cut the sponge into 1cm cubes.  


Place 4 pieces of sponge into the bottom of a glass. Pour over 25ml of coffee Bailey’s mix.   

Press the cake with the coffee mix into the base of the glass with a spoon.   

Top with 2 tablespoons of mascarpone mix. Then add 1 heaped tablespoon of berries.  

Repeat with the sponge, coffee mix, mascarpone and berries and lastly another layer of mascarpone.  

Dust with Red Shot powder. Enjoy.  

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