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Ingredients (for 8 people)
For the sponge cake:
4 eggs 
100 g sugar 
100 g flour 
1 pinch of salt 
For the mascarpone cream:
250 g mascarpone 
200 ml very cold whole liquid cream 
80 g icing sugar
1 teaspoon vanilla extract 
For the filling:
200 g fresh or frozen raspberries (thawed) 
2 tablespoons raspberry jam 
