Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
For the berry compote
- 150g mixed redcurrants and blackcurrants
- 75g blueberries
- 2 tablespoons caster sugar
- Juice of 1 small lemon (approximately 3 tablespoons)
- Juice of 1 orange (approximately 3 tablespoons)
- 200g fresh raspberries
For the mascarpone cream
- 250g tub mascarpone cheese
- 2 tablespoons caster sugar
- Finely grated zest of 1 small lemon
- 3 tablespoons Greek-style natural yoghurt
To assemble
- 16 sponge fingers
- Icing sugar, for dusting
- 4 small fresh mint sprigs, to decorate
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Method
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1For the compote, put 100g of the mixed redcurrants and blackcurrants plus 50g of the blueberries into a small pan with the sugar, lemon juice and orange juice. Place over a medium heat and leave to heat through gently, swirling the pan now and then, until the sugar dissolves and the berries just burst and release all their juices. Stir in 150g of the raspberries and then tip the mixture into a sieve set over a shallow dish to collect all the syrup.
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2Beat the mascarpone, sugar and lemon zest together in a bowl until smooth and then stir in the yoghurt.
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3Dip the sponge fingers one at a time into the warm berry syrup, leave them to soften slightly and then use them to line the base of 4 petite casseroles, cutting them where necessary to fit. Spoon one-quarter of the berry mixture into each pot and then cover with the mascarpone cream. Reserve the remaining berry syrup for later.
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4Mix the remaining berries together, use them to decorate the top of each pot and chill for 1 hour. Drizzle with the remaining syrup, then dust with a little icing sugar and decorate with the mint sprigs just before serving.
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5Cook's Notes
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6For a slightly more adult version of this pudding, use 2 tablespoons of limoncello in place of the lemon juice.
