Pastry Chef Sarah Jenkins - Dessert Artist
👨‍🍳 Patisserie Expert

Recipe by Mitchell

🎓 Le Cordon Bleu Grad ⏰ 12+ Years Baking 🍽️ Dessert Stylist

❤️ My Recipe Story

"I wanted to create a holiday dessert that looks intricate but is surprisingly simple to assemble. Inspired by the classic Charlotte Royale, this version uses a simplified layering technique that ensures every slice has the perfect ratio of sponge, cream, and fruit."

Sarah brings the elegance of French patisserie to home kitchens, focusing on desserts that taste as beautiful as they look. Her holiday recipes are known for being crowd-pleasers with reliable results.

View All Mitchell's Recipes →
Sliced raspberry cream sponge dome cake revealing white cream filling and berry swirls, topped with fresh fruit and powdered sugar

Constructing the Perfect Dome

The structural integrity of this dessert relies on lining the bowl tightly with the sponge cake. Whether you use store-bought sponge or bake your own, ensure the pieces are pressed firmly against the bowl and each other. The moisture from the filling will help them fuse together during the chilling process.

For the filling, using a combination of mascarpone and heavy cream provides stability without needing gelatin. The high fat content of the mascarpone creates a rich, velvety mouthfeel that holds its shape when sliced, contrasting perfectly with the tart raspberry ribbons.

💡 Professional Tip

Line your bowl with plastic wrap leaving plenty of overhang. This handles acts as a sling to help you easily pull the dome out of the bowl if it resists unmolding after chilling.

Frequently Asked Questions

Absolutely. A store-bought jelly roll cake or even ladyfingers works wonderfully and saves significant time. If using ladyfingers, dip them briefly in milk or syrup first.

A minimum of 4 hours is required for the cream to firm up and the sponge to settle. Overnight is even better, making this a perfect make-ahead dessert.

You can use frozen raspberries for the internal filling and the coulis/sauce (thaw and drain them first for the filling). However, use fresh berries for the topping garnish for the best visual appeal.

As long as you whip the cream and mascarpone to stiff peaks and chill it thoroughly, it will hold its shape. Do not leave the cake out at room temperature for hours.

Yes! This recipe works beautifully with strawberries, blackberries, or even peaches. Match the jam/coulis to the fresh fruit you choose.

Use a sharp chef's knife dipped in hot water and wiped dry between cuts. This melts through the cream cleanly without dragging the layers.

This recipe is already gelatin-free! The structure comes from the whipped mascarpone. If you want it firmer, you can add a stabilizer or gelatin, but it's not strictly necessary.

Cover the exposed sliced area with plastic wrap and keep refrigerated. Consumed within 2-3 days as the sponge may eventually get soggy.

Recipe Troubleshooting Guide

✅

Filling is Runny

Problem: The cream mixture isn't holding its shape

Solution: You likely under-whipped the cream or used low-fat ingredients. Ensure you use full-fat heavy cream and mascarpone, and whip until stiff peaks form.

✅

Sponge Breaking

Problem: Sponge cake cracks when lining the bowl

Solution: If the sponge is dry, brush it with a simple syrup (sugar water) to make it pliable. Cut smaller pieces to fit the curve of the bowl better.

✅

Cake Stuck in Bowl

Problem: Dome won't release from the mold

Prevention: This happens if you didn't use plastic wrap. You can try briefly dipping the bottom of the bowl in warm water for 10 seconds to loosen the butter/fats.

✅

Soggy Bottom

Problem: The base of the dome is wet

Recovery: Drain your fruit properly before adding it to the filling. If using frozen berries, this is crucial. Also, don't soak the sponge with too much syrup.

✅

Uneven Layers

Problem: Fruit sinks to the bottom

Prevention: Swirl the jam gently into the cream or layer it: cream, then jam, then cream. Don't mix it fully into a homogenous pink goop.

✅

Flavor Adjustments

Too Sweet: Add more powdered sugar to the cream

Too Salty: A pinch of salt in the sponge batter balances the sweet

Bland: Add lemon zest to the cream filling for a citrus pop

Baking ingredients including eggs, flour, heavy cream, mascarpone, and fresh raspberries on a marble counter

Selecting the Best Berries

Since this is a fresh fruit dessert, the quality of the raspberries matters. Look for plump, dry berries with a deep red color. Avoid any containers with moisture at the bottom or signs of mold, as one bad berry can spoil the flavor profile.

For the glaze or coulis, slightly overripe berries are actually perfect as they have higher sugar content and break down easily. Save the firmest, most perfect berries for the final garnish on top.

Essential Ingredient Notes

  • Mascarpone: Use full-fat Italian mascarpone for the best texture. Ensure it is cold when you start whipping to prevent it from separating.
  • Heavy Cream: Look for whipping cream with at least 36% fat content. Light cream will not whip up stiff enough to support the dome structure.
  • Vanilla Extract: Use pure vanilla extract or vanilla bean paste. The black specks from the paste add a lovely visual element to the white cream.
Process shot of lining a glass bowl with sponge cake slices and filling it with white cream and raspberry sauce

Mastering the Assembly

Assembly is like a puzzle. When lining the bowl, don't worry if it looks messy on the inside—no one will see that part. Focus on making sure the side that touches the bowl (the outside of the cake) is relatively seamless. You can patch gaps with small scraps of sponge.

When unmolding, confidence is key. Place your serving platter upside down over the bowl, hold both firmly, and flip in one smooth motion. Gravity usually does the rest. If lined with plastic, peel it off slowly to reveal your smooth dome.

The Swirl Effect

To get the beautiful cross-section, drop dollops of jam onto the cream layer and use a skewer or knife to gently swirl it before adding the next layer of cream.

Raspberry Cream Sponge Dome

Prep 45 min
Cook 15 min
Serves 10 servings
Level Intermediate

📋 Ingredients

For the Sponge & Filling

  • 200g raspberry jam or coulis
    For the glaze and swirls
  • 300g fresh raspberries
    For topping and filling
  • Fresh mint sprigs
    Adds color contrast
  • Powdered sugar
    For the snowy effect

For the Garnish

  • 4 large eggs
    Room temperature for better volume
  • 120g granulated sugar
    For the sponge batter
  • 120g all-purpose flour
    Sifted to prevent lumps
  • 500ml heavy whipping cream
    Cold, for the mousse
  • 250g mascarpone cheese
    Adds stability and richness
  • 100g powdered sugar
    Sweetens the cream
  • 1 tsp vanilla extract
    Flavor base

Instructions

  1. Bake the Sponge

    Preheat oven to 350°F (175°C). Whisk eggs and granulated sugar until pale and fluffy (ribbon stage). Fold in sifted flour gently. Spread onto a parchment-lined baking sheet and bake for 12-15 minutes. Let cool slightly.

  2. Prepare the Mold

    Line a medium-sized mixing bowl (approx 2-quart capacity) with plastic wrap. Cut the sponge cake into triangles or strips and line the interior of the bowl, pressing pieces together to minimize gaps.

  3. Make the Cream Filling

    In a chilled bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip or the mascarpone may curdle.

  4. Assemble the Dome

    Spread a layer of cream mixture into the sponge-lined bowl. Add a spoonful of raspberry jam and fresh raspberries. Repeat layers of cream and fruit swirl until the bowl is full. Top with a final piece of sponge cake to seal the bottom.

  5. Chill and Decorate

    Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to set. Invert onto a serving plate. Pour raspberry coulis over the top, arrange fresh raspberries and mint, and dust with powdered sugar before serving.

Recipe Notes & Tips

Make Ahead

This dessert is actually better the next day as the flavors meld and the sponge softens. Make it up to 24 hours in advance, but add the fresh fruit garnish just before serving.

Serving Suggestions

Serve chilled. A glass of champagne or dessert wine makes a lovely accompaniment to the rich cream and tart berries.

Shortcuts

To save time, use a store-bought angel food cake or pound cake sliced thinly instead of baking a fresh sponge. You can also use good quality strawberry jam if raspberry isn't available.