• Transfer frozen raspberries and blueberries to a tray to partially defrost
• Meanwhile, using a pastry/biscuit cutter (or use a glass as a guide), cut 8 x 6.5cm rounds from the sponge
• Whip cream and icing sugar together in a bowl until soft peaks form
• Top each sponge round with whipped cream. Arrange raspberries and blueberries on top
• Place on a serving platter or individual plates, drizzle with raspberry coulis and serve

Raspberry Coulis

• Place frozen Raspberries and sugar into a large non-stick frying pan. Stir to combine
• Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender
• Using a wooden spoon, crush raspberries until pureed
• Remove from heat and set aside to cool. Pass Raspberry mixture through a sieve to strain. Discard seeds