Berry Tart with Mascarpone

For the sponge cake, beat the eggs until creamy. Sift in the sugar and salt. Sift flour, baking powder, cornstarch, cocoa powder and espresso powder onto the egg mixture and fold in. Fill the dough into a cake springform pan (26 cm) lined with parchment paper and bake in a heated oven at 200 °C for about 20 minutes. Cool on a cake rack.

2. select berries. Soak gelatine in cold water. Whip the cream until stiff. Stir in sugar, curd cheese, mascarpone, vanilla sugar and juice of one lemon. Let the gelatine melt at low temperature and stir into the mascarpone cream. Fold in whipped cream. Set aside 1/3 of the cream. Fold half of the berries into the rest of the cream.

Remove the sponge cake from the mold and cut it in half. Drizzle the bases with liqueur. Spread the berry cream on the bottom layer. Cover with the second layer. Spread remaining cream on top and cover with remaining berries. Place in refrigerator to set for about half an hour.

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