Marion Lennox - Crowned - The Palace Nanny

Having spun in circles for the first part of her life, she’s now stepped back from her “other” career, which was teaching statistics at her local university. Finally she’s reprioritized her life, figured out what’s important and discovered the joys of deep baths, romance and chocolate. Preferably all at the same time!

[1] 500 g (or 1 lb) berries (any variety except strawberries) blended and sieved [1] . 4 eggs ¾ cup (6 oz or 175g) castor/superfine sugar 1 cup (250 ml or ½ pint) whipped cream 1. Cream yolks and sugar. 2. Whisk whites until stiff. 3. Fold in yolk and sugar mixture, and berry mixture. 4. Pour into ice cream maker. Churn until frozen. 5. Pour into large cake-shaped container to form one layer of the cake. Cover with plastic food wrap. Freeze. 6. Two days later do another layer with different berries. Continue until you run out of bowl, berries or freezer space. To serve: Blend and sieve another 250g (½ lb) berries. Sweeten to taste to make a coulis. (I make this at room temperature and the sugar dissolves. If your room temperature is not Australian Christmas room temperature (ie warm), you might need to heat gently and then cool again before serving.) Turn cake out. Decorate with extra berries. Slice and serve, pouring a little of the coulis over the top of each slice. Enjoy. Last Christmas I decided to make deeper layers, and overloaded an ancient food processor with deep crimson brambleberries. This resulted in a startling non-traditional décor for my kitchen that I advise you not to try at home.