Angel Food Berry Shortcake
Party Dish - Trish Magwood
1 x 10-inch (25 cm) angel food cake
2 1/2 tbsp (12 mL) unflavoured gelatin
1/4 cup (50 mL) cold water
3 cups (750 mL) 35 % cream
1/2 cup (125 mL) mascarpone cream
1/2 cup (125 mL) sugar
4 cups (1 L) mixed fresh berries, such as raspberries, strawberries and blackberries
In a small saucepan, sprinkle gelatin over water. Let stand until softened, about 5 minutes. Cook over low heat, just until gelatin melts. Cool.
In the large bowl of a stand mixer, beat cream, mascarpone and sugar until firm peaks form. Reduce heat to low, and scrape in gelatin. Mix on low, just until combined.
To assemble: Cut cake into three layers. Place the bottom layer on a cake plate or serving platter. Spread half the cream over the layer, and top with 1/3 of the mixed berries. Repeat with second layer. Place top layer on cake and sprinkle on remaining berries. Dust with icing sugar, and garnish with mint sprig.
Serve immediately, or refrigerate for up to 1 hour before serving.