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Coconut Sponge with Raspberries and Mascarpone
Ingredients
  • 200g unsalted butter, softened
  • 250g caster sugar
  • 4 eggs
  • 250g sour cream, at room temperature
  • Juice of 1 lemon, strained
  • 2 cups (300g) self-raising flour, sifted
  • 80g desiccated coconut
  • 500g mascarpone
  • 1 tsp vanilla bean paste
  • 250g fresh raspberries
  • Freeze-dried raspberries (optional), to decorate
  • subheading: Cream cheese frosting:
  • 100g unsalted butter, softened
  • 500g cream cheese, at room temperature
  • 2 cups (240g) pure icing sugar
  • The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.
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