Make the sherbet by whizzing the icing sugar, freeze-dried
strawberries and citric acid in a spice grinder or food processor.

Just before serving, peel the plastic wrap back to expose the cake top.

Place the serving platter on top, then invert onto the serving platter.

Remove the tin and gently peel away the paper. Sift a snowdrift of
sherbet dust over the top.

Dust just before serving. The sherbet dust will liquefy a little when chilled
and uncovered.

* If this fragile cake tears or squishes, don’t worry – you can patch the cake in
and it will set and slice like a dream.

Raspberries/blackberries
If using raspberries, place them
pointy-side up to get extra presence
in the deep mousse layer. Don’t
over pack so the fruit pieces are
against each other with no cream
in between. Match the fruit with
the jam – store-bought is okay …
just give it an acidic tszuj with a few
drops of lemon juice.

Square up
I adore this cake as a sharp-angled
square. If you have a deep 20 cm
(8 in) square tin, cut the sponge into
two snug-fitting squares, line the
tin as above and assemble. Cut into
bars 10 cm × 5 cm (4 in × 2 in).