Mary Berry served up a delicious summer party gateau on Mary Berry’s Foolproof Cooking.

Mary says: “Big, bold and beautiful, this summer party gâteau is a real show-stopper. Add more fruits or even flowers for a very special occasion. You’ll need to make the sponge mixture in two batches as it does not work whisking all eight eggs at once.”

The ingredients for the Genoese sponges are: 8 eggs, 250g caster sugar, 250g self-raising flour and 100g butter, melted and cooled, plus extra for greasing.

To decorate: 900ml double cream, 400g raspberries, 300g blueberries, 300g blackberries and icing sugar, for dusting.

See Mary’s recipes in her book titled: Mary Berry: Foolproof Cooking available from Amazon now.