My berry version of the Italian favourite. I couldn’t resist the berries at the market.
Ingredients
| 700 g | Berries, I used blueberries and sliced, hulled strawberries, but any berries will do including thawed frozen berries (Main) |
| 2 large | Egg yolks |
| 150 g | Caster sugar |
| 200 g | Mascarpone (Main) |
| 250 ml | Cream |
| 200 g | Sponge finger biscuits, I bought these at the supermarket (Main) |
| 100 ml | Red wine (Main) |
| 50 g | Sliced almonds, toasted on a tray in a 200C oven for 4-5 minutes or until golden |
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Directions
- Choose a deep dish, preferably rectangular, that will just fit in the biscuits side by side in a row.
- Put 600g of the berries in a mixing bowl and add 100g of the sugar. Mix well. Reserve the remaining berries for serving.
- Beat the egg yolks and sugar until very pale, thick and creamy.
- Place the mascarpone and cream in another bowl and beat until thick, but not buttery.
- Fold the egg yolk mixture and the mascarpone mixture together.
- Place a layer of biscuits in the bottom of the dish in a row and spoon half the wine evenly over them. Place half the berry and sugar mixture in an even layer on top. Cover this with half of the mascarpone mixture. Repeat these layers and finish by sprinkling the almonds on top.
- Cover and place in the fridge for an hour, then serve in slices with a few of the reserved whole berries.
