Lime And Raspberry Spongey Mess

by Tenina Holder

After an easy dessert? Got a sponge cake in the cupboard? (That was a joke…but you can run down to the shops right?) Most of this recipe can be quickly made and kept in the fridge for a desparate occasion…or go ahead, make a plan and make it as though you meant to…but either way? Delicious…go on, tell me all about it.

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  • Lime Butter
  • 4 limes, zest and juice
  • 120 g sugar
  • 160 g unsalted butter, cubed
  • 4 eggs
  • Berry Lime Coulis
  • 300 g red berries of choice, fresh or frozen
  • 65 g sugar
  • 1 zest of a lime, finely grated
  • 1 lime, juice
  • Passionfruit Cream
  • 600 g cream
  • 2 tsp sugar
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • Pulp 2 passionfruit (grenadilla)
  • Assembly
  • 450 g sponge cake, cubed
  • Additional raspberries to garnish



Lime Butter;


Place lime zest and sugar into mixing bowl and mill 15 sec/speed 10.


Add butter and chop 5 sec/speed 7.


Insert Butterfly and add all remaining Lime butter ingredients. Cook 10 min/80ºC/speed 4. Remove from bowl and set aside. Cool.


Lime Berry Coulis;


Place all ingredients into Thermomix bowl and cook 8 min/90°C/speed 1.


Blend 1 min/speed 6.


Strain through fine mesh sieve and refrigerate until use.


Whip chilled cream with sugar and vanilla in clean dry Thermomix bowl, with inserted butterfly 10-20 sec/speed 4.


Add passionfruit pulp and incorporate gently 4 sec/speed 4.




Place cubes of sponge cake into large glass serving bowl, or several individual glasses. Drizzle with a little Berry Lime coulis. Dollop with Lime Butter and Passionfruit Cream. Repeat layering until all ingredients are used ending with cream. Garnish with raspberries.


Serve chilled.

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