When summer gets really hot, the desire for light sweet treats grows. This layered dessert in a glass combines airy sponge cake with a velvety white cream and a fruity crown of mango, blueberries, and blackberries - an elegant finish for any summer menu.

Ingredients (4 servings)

For the sponge cake:

  • 3 eggs (room temperature)
  • 80 g sugar
  • 80 g flour (Type 405)
  • 1 pinch of salt

For the white cream:

  • 250 g mascarpone
  • 250 ml heavy cream
  • 60 g powdered sugar
  • 1 tsp vanilla extract

Fruits:

  • 1 ripe mango
  • 125 g blueberries
  • 125 g blackberries
  • 1 tbsp lemon juice

Kitchen utensils: Baking sheet, parchment paper, two mixing bowls, hand mixer, whisk, spatula, sharp knife, cutting board, round cookie cutter or glass, four dessert glasses

Preparation (45 minutes + chilling time)

  1. Preheat the oven to 180°C (356°F) conventional heat and line a baking sheet with parchment paper. Beat the eggs with the sugar and a pinch of salt using a hand mixer for about five minutes until creamy and light, creating an airy mixture. Sift the flour over it and gently fold in. Spread the mixture finger-thick on the sheet and bake for about 10 to 12 minutes until golden yellow. Let cool completely.
  2. For the cream, beat the cold heavy cream with the powdered sugar until stiff. Stir the mascarpone with the vanilla extract until smooth and carefully fold in the whipped cream until a velvety, snow-white cream forms.
  3. Peel the mango, remove the flesh from the pit, and cut into fine cubes. Drizzle with lemon juice. Wash and dry the blueberries and blackberries.
  4. Cut out four circles from the sponge cake using the cookie cutter or glass, matching the diameter of the dessert glasses. Now it's time to layer: First, add the white cream to each glass, then place the sponge circle on top. The topping consists of mango cubes, blueberries, and blackberries.
  5. Refrigerate the glasses for at least one hour so the sponge cake can absorb the moisture from the cream.

Serving tips

Crown the dessert with a mint or basil leaf. If desired, sprinkle some grated white chocolate or a pinch of powdered sugar over the fruits.

Beverage recommendation

  • A well-chilled rosé sparkling wine complements the fruity flavors of the dessert.
  • As an alcohol-free alternative, a peach iced tea with mint pairs well with it.

Recipe variations

  • For a tropical variation, the berries can be replaced with pineapple, passion fruit, and kiwi.
  • The dessert gets some crunch with a layer of crumbled butter cookies or caramelized almonds between the cream and fruits.