Make the most of your summer berries with these luscious layers of biscuit crumbs, berries and marscapone.
250 g (8 oz) each blueberries, blackberries and redcurrants
250 g (8 oz) strawberries
4 tablespoons icing (confectioners') sugar
2 tablespoons lemon juice
10 lady finger (sponge finger) biscuits
200 g (7 oz) mascarpone
2 tablespoons milk
2 tablespoons orange liqueur or orange juice
1 tablespoon sugar
icing (confectioners') sugar, for dusting
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Directions Preparation:20min › Ready in:20min
Combine all the berries in a bowl. Mix icing sugar and lemon juice and pour over berries. Stir carefully to combine.
Place lady fingers in a freezer bag. Seal and place on a flat surface. Crush with a rolling pin to make coarse crumbs. Spread crumbs on dessert plates. Top with berries.
To make mascarpone cream, whisk mascarpone, milk, orange liqueur and sugar in a bowl until thick and well combined. Spoon a little mascarpone cream onto each serving. Dust with a little icing sugar.
Try a combination of peaches, apricots, plums and mangoes and flavour the mascarpone cream with almond liqueur instead of orange.
berry salad with pistachio cream
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.