Desserts, No-Bake Fruit Cake Recipe – Fresh and Easy
·Whip the cream with sugar
Whip the cream until stiff. Sweeten it with a little sugar, but go easy on it so the dessert doesn't end up too sweet.
Line the base with sponge fingers
Prepare a springform tin and line it with cling film. Arrange the sponge fingers side by side to cover the base.
Fold in the sour cream and mascarpone
Add the sour cream and mascarpone to the whipped cream, then mix on low speed just until combined. Don't overmix or work it too long, or the cream may turn lumpy.
Layering
Spread about half of the cream mixture over the sponge fingers in the tin, making sure it's evenly covered. Add another layer of sponge fingers on top, then the fruit, and finish with the remaining cream. You can also divide it into three layers if you prefer.
First round of decorating
Top the cake with fruit or crushed biscuits. I'd recommend the biscuits – they're irresistible!
Chilling
Chill the finished dessert in the fridge, ideally for a full 24 hours, so it sets nicely and cuts cleanly.
Second round of decorating
Put a little of the fruit you used in the cake into a saucepan with a bit of sugar. Simmer until softened, then pass it through a fine sieve. Warm a few more pieces of fruit in this juice and pour it over the cake.