By LilKiwiChicken on September 27, 2006
"This is in no way traditional, and comes from a Hotel du Vin recipe card. I have modified it as they make this in 6 x 6cm diameter ring moulds - which I do not own. I own one 20cm (6 inch) springform tin. This also has no eggs, unless you use eggs in the sponge instead of an egg free sponge/cake recipe for the base. You can use cream cheese in a pinch, but it is not quite the same. You can also use any berries of your choice. Cook time does no include chilling time."
Serving Size: 1 (106 g)
Servings Per Recipe: 6
"I made this for Christmas lunch and it was a success! I made them in individual dessert cups. I was worried about the sugar thinking it would be too sweet, but it was perfect. Thanks for posting!"