Serves 8-10

This is a real show-stopper cake – something to make for an occasion when you have a little time, and berries and currants are plentiful. It's not tricky to make but does require concentration – and a crowd to feed. The filling is a twist on zabaglione, which on its own would be delicious – even without the mascarpone and white chocolate – served warm over macerated berries or sliced peaches. I have chosen to make this cake an impressive six-layered affair, but it can just as easily be left as a more manageable three tiers. You may have some filling left over, which can be served alongside.

For the cake layers:

50g unsalted butter, melted and slightly cooled, plus extra for greasing
6 large eggs
150g castor sugar
1 teaspoon vanilla extract
150g plain flour, plus extra for dusting
50g ground almonds
1 teaspoon baking powder
a pinch of salt

For the mascarpone filling:

4 large egg yolks
50g castor sugar
2 tablespoons Marsala
a pinch of salt
finely grated zest of 1 lemon
500g mascarpone, beaten until smooth
100g white chocolate, chopped and melted

For the macerated berries:

750g mixed berries and currants, plus extra to serve
1 tablespoon lemon juice
1 tablespoon castor sugar
½ teaspoon vanilla extract
3 tablespoons Marsala
icing sugar, for dusting

Preheat the oven to 180C. Grease the inside of the cake tins and line the bases with discs of greased baking parchment. Lightly dust the insides of the tins with flour and tap out the excess.

Using a free-standing mixer fitted with a whisk attachment, whisk the eggs, sugar and vanilla together on medium‑high speed until very thick and pale, trebled in volume and the mixture leaves a ribbon trail when the whisk is lifted from the bowl. Sift in the dry ingredients and, using a large metal spoon, gently fold in. Pour the melted butter around the edge of the bowl and gently fold in.

Divide the batter evenly between three prepared 20cm sandwich cake tins – I carefully weigh the mixture to ensure that my cakes are 100% even – spread level and bake on the middle shelf of the oven for 18–20 minutes or until golden, well risen and a wooden skewer inserted into the middle comes out clean. Leave to cool in the tins for a couple of minutes, then lift out onto a wire rack to cool completely.

For the filling, whisk the egg yolks, sugar, Marsala and salt in a heatproof glass or ceramic bowl set over a saucepan of simmering water. Continue whisking for 5 minutes or until the mixture is hot to the touch, very thick, tripled in volume and the consistency of softly whipped cream. Remove from the heat and plunge the base of the bowl into cold water to cool, add the lemon zest and whisk until cold. Fold in the mascarpone and melted chocolate.

Place the berries, lemon juice, sugar and vanilla in a bowl and stir to coat. Leave to macerate for 10 minutes.

Using a bread knife, slice each cake in half horizontally. Choose the best-looking top slice and set aside. Lay the remaining slices on the work surface and drizzle with the Marsala. Divide the filling between the slices, spreading it almost to the edge. Place one of the bottom layers on a serving plate and scatter with one-fifth of the berries. Top with a second layer and more berries. Continue layering in this manner, finishing with the reserved layer. Gently press the layers together, cover loosely with clingfilm and chill for 1 hour. Serve with a pile of extra berries on top and a light dusting of icing sugar.

Recipe from Summer Berries & Autumn Fruits, by Annie Rigg. Kyle Books. $39.99.