Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Puree berries in a blender or food processor, then strain through a sieve into a jug (discard solids). Measure out 300ml puree and place in a pan with 300ml cream over medium-low heat and bring almost to the boil. Set aside.
• 3.
  Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes.
• 4.
  Whisk egg yolks and 40g caster sugar in a bowl until thick and pale, then gradually whisk in the warm berry mixture. Return to a clean pan over low heat and cook, stirring, for 2-3 minutes until slightly thickened. Squeeze excess liquid from the gelatine, then add to mixture, stirring until gelatine dissolves. Strain through a sieve into a bowl placed over ice, stirring occasionally, until cooled completely.
• 5.
  Whisk remaining 200ml cream to stiff peaks, then, in 2 batches, fold into cooled berry mixture. Combine remaining 120g sugar and 1/4 cup (60ml) water in a pan over low heat, stirring until sugar dissolves. Cook, without stirring, for 2 minutes or until slightly reduced. Using electric beaters, whisk eggwhites in a clean bowl to soft peaks, then gradually add hot sugar syrup, whisking constantly, for 5 minutes or until the mixture is thick. Fold half the eggwhite mixture into berry mixture to loosen, then fold in remainder.
• 6.
  Using the base of a 23cm springform cake pan as a guide, trim sponges to fit pan snugly. Lightly grease and line base and sides of the pan with baking paper. Place 1 sponge in base and drizzle with 1 tbs kirsch. Spread over half the berry mixture, then place second sponge on top. Drizzle with remaining 1 tbs kirsch, spread over remaining berry mixture, then top with third sponge. Cover with plastic wrap and chill for 4 hours or overnight.

• 7.
  Place on a serving plate and generously dust with icing sugar. Heat a metal skewer over a fame for 1 minute until very hot, then scorch the cake in a criss-cross pattern, reheating skewer as necessary. Pile extra fresh berries on top to serve.