Ingredients:

  • 450g (1 lb) Mixed Summer Berries (Strawberries, Raspberries, Blueberries), rinsed and dried
  • 50g (1/4 cup) Granulated Sugar (Caster Sugar)
  • 1 tbsp Fresh Lemon Juice
  • 340g (12 oz) Full-Fat Cream Cheese, softened to room temperature
  • 120g (1 cup) Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • 480 ml (2 cups) Cold Double Cream (Heavy Whipping Cream), minimum 35% fat content
  • 250g (Approx. 30-40) Vanilla Wafers or Plain Digestive Biscuits
  • A pinch of Lemon Zest (for garnish)

Instructions:

  1. Macerate the Berries: In a medium bowl, gently combine the sliced strawberries, whole raspberries, blueberries, granulated sugar, and lemon juice. Set aside for 15-20 minutes. This draws out the juices, which are vital for softening the biscuits.
  2. Line the Pan: Line your loaf pan or square dish with plastic wrap, ensuring a generous overhang on all sides. This acts as a sling for easy removal later.
  3. Whip the Cream Cheese Base: In a large mixing bowl, use the electric mixer to beat the softened cream cheese until it is completely smooth and lump-free (about 1 minute). Scrape down the sides.
  4. Add Sweetener: Gradually beat in the sifted icing sugar and vanilla extract until fully incorporated.
  5. Whip the Double Cream: In a separate, chilled bowl, whip the cold double cream until stiff peaks form. Be careful not to over-whip it into butter!
  6. Fold and Combine: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a circular, sweeping motion to maintain the airiness. The result should be a light, stable mousse.
  7. Establish the Base Layer: Spread a thin, even layer (about 1/4 inch thick) of the cream filling into the bottom of the prepared pan. This prevents the first biscuit layer from sticking.
  8. First Biscuit Layer: Arrange the wafers or biscuits tightly over the cream layer. Break them as necessary to fill gaps.
  9. First Berry Layer: Spoon approximately one-third of the macerated berries and their juices over the biscuit layer, spreading gently.
  10. Layer Two: Spread another substantial layer of the cream filling (about 1/3 of the remaining mixture) over the berries.
  11. Repeat: Continue layering (Biscuits, Berries, Cream) until all ingredients are used, ensuring the final layer is the cream filling.
  12. Wrap and Chill: Cover the pan tightly with the overhanging plastic wrap. Place in the refrigerator and chill for a minimum of 8 hours, or preferably overnight, to allow the biscuits to fully soften.
  13. Unmould and Garnish: Use the plastic wrap sling to gently lift the cake out of the pan. Remove the wrap.
  14. Final Touches: Top the cake with any remaining fresh berries, a scattering of lemon zest, or a dusting of icing sugar just before slicing. Serve immediately.