Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 250g shortbread biscuits
  • 100g unsalted butter, melted, cooled
  • 6 egg yolks
  • ¼ cup Marsala (Sicilian fortified wine)
  • ½ cup caster sugar
  • 900ml thickened cream, lightly whipped
  • 1½ tsp vanilla extract
  • 250g white sugar
  • ½ cup golden syrup
  • 2-3 drops red food colouring
  • Strawberries and raspberries, to serve
  1. Begin this recipe a day ahead.
  2. Place the biscuits in a food processor and whiz to fine crumbs. Add the butter and pulse a few times to combine, then press into the base of a greased 22cm springform cake pan. Chill it in fridge while you make the filling.
  3. Place the egg yolks, Marsala and caster sugar in a heat-proof bowl set over a saucepan of gently simmering water (Don't let the bowl touch the water). Whisk constantly for about 3-4 minutes until the mixture is thick and pale. Remove from heat, then place the bowl in a larger bowl of iced water (don't let any water splash into the yolk mixture), whisking occasionally until it is cooled and voluminous.
  4. Fold the whipped cream and 1 teaspoon vanilla into the cooled yolk mixture.
  5. Pour over the biscuit base and freeze overnight.
  6. The next day, line two baking trays with baking paper.
  7. Place the white sugar, golden syrup and ½ cup water in a saucepan over low heat, stirring until sugar dissolves.
  8. Cook, swirling the pan occasionally, for about 4-10 minutes until it is a golden caramel. Add the red food colouring and the remaining ½ teaspoon vanilla and swirl in the pan to combine.
  9. Dip a fork into the caramel, then drizzle the caramel on to the baking trays to create long strands. Set aside for about 15 minutes to let the caramel harden.
  10. Remove cake from the freezer. Break the caramel into long, wide shards and press on to the sides of the cake. Top the cake with the mixed berries and serve immediately.
WARNING this is not an easy recipe.....GOOD LUCK
Recipe by Love Always Anna Heinrich at