A light and indulgent spin on the classic dessert.
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Serves: 8 people
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75 g Caster Sugar
200 ml Creme Fraiche
2 tbsp Creme de Cassis
1 pack Fresh Berries
250 ml Fresh Cream
1 - Lemon
250 g Mascarpone Cheese
1 pack Milk Chocolate
200 g Sponge Ladyfinger Biscuits
50 g SuperValu Icing Sugar
680 g SuperValu Mixed Frozen Berries
1 tsp Vanilla Extract
150 ml Water
- Put the frozen mixed berries in a bowl with the icing sugar, lemon juice and water and allow to defrost. When fully thawed, put into a large sieve over a bowl to catch the sweetened fruit juice. Add the crème de cassis, if using.
- Put the mascarpone and crème fraîche in a bowl and mix with the caster sugar and vanilla. Whisk the cream to soft peaks in a separate bowl, then fold into the mascarpone mixture.
- Dip half of the sponge fingers into the berry juice for a couple of seconds, then arrange in a single layer over the base of a shallow dish, approximately 33cm x 23cm. Gently spread half the mascarpone mixture over the soaked biscuits and spread the reserved drained berries on top.
- Repeat with the remaining biscuits, berry juice and mascarpone. Sprinkle over the grated chocolate, cover with cling film and refrigerate for several hours or overnight. Serve with fresh berries the next day.