By: Rita Nader Heikenfeld, CCP, Herbalist


If your house is like mine at Easter, there's so much to do: filling baskets, making brunch and/or dinner and with all this going on, enjoying the day with those you love. Whether you do brunch or dinner, you won't have to worry about dessert.  I've pulled out all the stops to make a beautiful, delicious, and light Easter sponge cake with mascarpone/Grand Marnier cream, topped with seasonal berries and fruit.   The best part is, this takes less than 30 minutes, but your guests will never believe it (don't worry, I won't tell!). 


1 large purchased sponge cake, or 1 pkg. small sponge cakes

Grand Marnier for brushing on cake

Grand Marnier or other flavored liqueur, to taste (start with 3-4 tablespoons)

16 oz mascarpone cream

1/2 to 3/4 cup powdered sugar

1/4 cup whipping cream, unwhipped

Enough berries and other fruit to fill center of cake, left whole or cut up, as desired ****

Edible flowers and whipped cream for garnish


Brush inside center of cake with a thin layer of orange liqueur.  Beat mascarpone, powdered sugar and whipping cream until light and fluffy.  (This can be done a day ahead). Spread evenly onto center of cake.  Arrange fruit as desired onto cake. Garnish with whipped cream and edible flowers. 



****You can toss the fruit with a bit of the liqueur or leave as is.  If serving children, you may want to omit the orange liqueur from both the cake and the cream.  For the cream, substitute 2 teaspoons vanilla. 


"Call me Professor Heikenfeld…." I'll be teaching a comprehensive class on herbs at UC Clermont starting March 31 for the spring session.  Call (513) 732-5200 for information.


Rita's Macy's schedule:

Florence Macy’s on Wed., March 23 from 6:00 – 8:00

Kenwood Macy's on Sat., March 26 from 11-3.


Rita Heikenfeld

Copyright 2005