Try a combination of peaches, apricots, plums and mangoes and flavour the mascarpone cream with almond liqueur instead of orange.
1. Mix 250 g (8 oz) blueberries, 250 g (8 oz) raspberries and 250 g (8 oz) redcurrants in a large bowl. Cut 350 g (12 oz) strawberries into halves and add to bowl.
2. Combine 4 tablespoons crème de cassis liqueur, 1 tablespoon lemon juice and 3 tablespoons icing (confectioner's) sugar. Pour over berries and stir gently to combine. Spoon into dessert bowls.
3. To make pistachio cream, whip 1⁄2 cup (125 g/4 oz) whipping cream with 1 tablespoon vanilla sugar until thickened. Finely grind 3 tablespoons chopped pistachios in a food processor. Fold into cream. Serve with berries.