Triple Minis | The Tangle Berries

An Italian berry cake with mascarpone cheese, berries, yoghurt vanilla cake, and biscuit crust is a delightful dessert that combines different textures and tastes.

The biscuit crust provides a crispy and slightly crumbly texture that contrasts with the soft and creamy filling made of mascarpone cheese. The cake layer adds a light and fluffy texture that complements the rich creaminess of the cheese.

The fresh and juicy berries on top provide a burst of fruity sweetness that balances the creaminess of the filling. Their slightly tart flavour also adds a tangy note that enhances the overall taste.

• The Box // 12.5" (L) x 3.6" (W) x 4.7" (H)
• 3 sets
• Mini Cake // 8cm diameter x 6cm (L)

Care Instructions

Refrigerate: Store your cake in the refrigerator, in an airtight container or covered with plastic wrap, to keep it fresh for up to three to four days.

Avoid the heat: Cakes are best kept in a cool and dry place. Avoid leaving them out in direct sunlight or warm environments, as this can cause the cake to become soft and the berries to become mushy.

Handle with care: When handling your cake, be gentle and avoid pressing down on the berries, as this can cause them to lose their shape and texture.

Serving: Let the cake come to room temperature for about 15-20 minutes before serving. This will help to enhance the flavours and texture of the cake.

Cutting: Use a sharp knife to cut the cake into slices. Wipe the knife clean with a damp cloth between each cut to prevent the filling from sticking to the knife.