This incredibly simple and quick to prepare cold summer dessert is a kind of cross between a trifle and tiramisu. A recipe I recently developed for the Southern Forests Food Council to showcase the naturally lolly-sweet strawberries and blueberries grown in the Southern Forests region of Western Australia. A perfect advance-prepared option for afters on a hot Christmas Eve or Day. Strawberries are lightly stewed before more are folded through with the blueberries and spooned over sponge biscuits, drizzled with Campari and then covered with light, tangy, billow-soft spoonfuls of a honey and vanilla-sweetened yoghurt mascarpone mixture.
2 x 250 g punnets strawberries
3 tbsp sugar
3 tbsp water
1 x 125 g punnet blueberries
1 cup mascarpone
1 cup Greek yoghurt
1 tsp vanilla extract
2 tbsp honey
100 g (5 lrg) Sponge Finger biscuits
3 tbsp Campari (optional)
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 strawberries with 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.
Garnish with the remaining berry mixture spooned over top.
- 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