For the cake
150g Self-raising flour
150g Zusto
150g soft Butter
3 medium Eggs
½ teaspoon of Baking powder

For the syrup
50ml Disaronno liqueur
Couple teaspoons of water
85g Zusto

For the filling
284ml Double cream
250g tub Mascarpone
3 tbsp Zusto
150g Punnet raspberries


  1. Mix all the ingredients together in a bowl, this takes approx. 2 minutes with an electric whisk. The mixture should resemble a smooth batter.
  2. Spoon the mixture evenly into 3 tins and bake for 15-20 mins 180 / 170 fan / gas mark 5
  3. Heat the liqueur and water and gradually whisk in all the zusto until completely dissolved, leave to cool for 10 minutes
  4. Take the sponge out of the oven and once cool, spoon or brush on the syrup
  5. For the filling, whip the cream to resemble peaks, mix in the mascarpone and zusto until smooth
  6. Spoon the filling and the raspberries between the layers, and dust with flour.
  7. Keep in the fridge!