By Kevin Dundon
Over medium heat, Place sugar to caramelize for 1 minute or until becomes golden in colour. Add the mixed berries and pour in the Gin.
Flambee and add the lemon juice.
Cook for a further 2 minutes over medium heat until the fruits have softened.
Remove from the heat and allow to cool completely.
In a large bowl, whip the cream, mascarpone cheese and vanilla extract until thickened.
In 4 glasses, alternate layers of whipped cream mixture and fruit purée, finishing with some compote.
Chill in the refrigerator for at least 15 minutes.
Serve with extra berries.