From a basic sponge, even store-bought, you can easily prepare this stunning terrine, using whatever soft summer fruits you have to hand. This dessert would be ideal to enjoy with a group of friends as it makes a reasonable-sized terrine and is quite rich.

Ingredients

• 1 unfilled double sponge or see the Classic Sponge Cake recipe on our website
• 150 grams butter, at room temperature
• 125 grams traditional-style cream cheese
• ½ cup caster sugar
• ½ cup ground almonds
• 1 cup cream, whipped
• few drops almond essence
• 1 pawpaw
• 1½ cups green grapes

Method

1. Line a 16-20cm long loaf tin with baking paper.
2. Cut the sponge into 1-cm thick slices and use these to line the base and sides of the prepared tin, making sure there is enough left for covering the top.
3. Cream together the butter, cream cheese and caster sugar until the sugar has dissolved and the mixture is light and creamy. Stir through the ground almonds, whipped cream and essence. The mixture may look as if it has separated, but it is okay.
4. Have, deseed and peel the pawpaw. Slice thinly.
5. Spread one-third of the cream cheese mixture into the sponge-lined loaf tin and top with half the pawpaw and grapes, making the layer of fruit nice and even. Repeat the layers, finishing with a layer of cream cheese filling. Cover with slices of sponge cake. Wrap the tin well with plastic wrap and place a weight on top. (I turn the loaf tin upside down in the fridge and place cans on top, which is actually the bottom, of the tin). Chill for a minimum of 4 hours, preferably overnight. Cut into slices to serve.

Cooks Tips

Variations: - Add 2 tablespoons of finely chopped or minced crystallised ginger to the cream. - Toast the almonds for a nuttier flavour. - Add ¼ cup of finely chopped or grated white chocolate. - Use a chocolate sponge. - Brush the sponge with a little brandy or your favourite liqueur, if wished. Do not use too much as the sponge will become soggy.