Berry Mascarpone Christmas Gateau Recipe

Name: Berry Mascarpone Christmas Gateau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup Frangelico; 3 (120 g) punnets fresh raspberries; 250 g punnet strawberries, hulled, roughly chopped; 1 tablespoon caster sugar; 300 ml thickened cream; 2 (250 g) containers mascarpone; 2 teaspoons vanilla bean paste; 1/2 cup extra caster sugar; 3/4 cup roasted hazelnuts, chopped; 2 (250 g) packets sponge cake fingers (sponge-finger biscuits); 90 g chocolate, crumbled; 2 (120 g) punnets raspberries, to serve; 2 (250 g) punnets strawberries, to serve

Servings: persons

2/3 cup Frangelico
3 (120 g) punnets fresh raspberries
250 g punnet strawberries, hulled, roughly chopped
1 tablespoon caster sugar
300 ml thickened cream
2 (250 g) containers mascarpone
2 teaspoons vanilla bean paste
1/2 cup extra caster sugar
3/4 cup roasted hazelnuts, chopped
2 (250 g) packets sponge cake fingers (sponge-finger biscuits)
90 g chocolate, crumbled
2 (120 g) punnets raspberries, to serve
2 (250 g) punnets strawberries, to serve

1
Line the base and sides of a 24cm spring form tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine and set aside.
2
Whip the cream in the large bowl of an electric mixer until soft peaks form. Add the mascarpone, vanilla and extra sugar, then beat on low speed till thickened slightly (it takes seconds). Fold in the hazelnuts.
3
Pour remaining liqueur into a shallow dish. One at a time dip in one-third of the biscuits and arrange over the base of the tin, cutting to fit where necessary. Top with one-third of the mascarpone mixture. Spoon over half the berry mixture. Repeat layering, using half the biscuits and mascarpone mixture, then the remaining berry mixture. Top with remaining biscuits, pressing down firmly. Spread the remaining mascarpone mixture over the top. Cover and refrigerate overnight.
4
To serve, sprinkle the top of the gateau with flake. Cut into wedges and serve with the extra berries.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup Frangelico, 3 (120 g) punnets fresh raspberries, 250 g punnet strawberries, hulled, roughly chopped, 1 tablespoon caster sugar, and more.

Yes, Berry Mascarpone Christmas Gateau falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Mascarpone Christmas Gateau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions