Berry Sauce
500g (17.6oz) frozen raspberries
Place the raspberries in a medium sized saucepan, slowly bring to the boil stirring all the time, allow to boil gently for a couple of minutes, remove from the heat. Sieve the fruit into a bowl reserving the berry puree.
Whipped cream topping
At serving time, whip the cream with the confectioners’ sugar and vanilla until stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently into the edges. Dust the top lightly with cocoa powder. Run the tip of the knife around the edges of the cake, carefully remove the sides of the pan and serve with the berry sauce.