A simple and quick cold summer dessert that brings together two familiar crowd-pleasers in one creamy, fruity, bittersweet mouthful.
Serves 6
Ingredients
2 x 250g punnets strawberries
3 tbsp sugar
2 tbsp water
1 x 125g punnet blueberries
½ cup mascarpone
½ cup Greek yoghurt
½ tsp vanilla extract
1 tbsp honey
100g (5 lrg) Sponge Finger biscuits
3 tbsp Campari (optional)
Method
Roughly chop 1 punnet of strawberries. Mix with the sugar and water and then bring to a simmer. Cook for 2 minutes and crush lightly with a fork.
Thickly slice remaining strawberries before stirring through the cooked strawberrieswith the blueberries. Fold the mascarpone, yoghurt, vanilla and honey together until combined.
Crumble the sponge fingers on to the base of one large bowl or 6 individual glasses. Drizzle over the Campari. Reserve a little of the berry mixture for garnish before spooning over the sponge biscuits. Smooth the top.
Top with the mascarpone mixture, cover and chill for 1 hour. Serve garnished with the remaining berry mixture spooned overtop.
Variations
- Use Elderflower cordial instead of Campari
- Substitute the berries & Campari for fresh cherries & Kirsch, feijoas &gin or peaches & brandy
- Garnish with grated chocolate or toasted almond flakes
- Substitute the yoghurt for custard for a richer deluxe version
Recipe by Sophie Zalokar for Genuinely Southern Forests.
