Triple-Tested recipes
When the sun is shining (we can hope!), it’s time to chill and enjoy treats from the fridge and freezer…
Summer Berry Tiramisu
A fruity twist on a classic Italian dessert, with not a drop of coffee in sight!
Hands-on time 35min, plus chilling. Cooking time about 10min. Serves 10-12
FOR THE BASE
• 150-200g savoiardi sponge fingers
• 6tbsp Marsala dolce or vin santo
• 700g mixed berries, we used strawberries (hulled and quartered), raspberries and redcurrants
FOR THE MASCARPONE SABAYON
• 150ml double cream
• 1tsp vanilla bean paste
• 250g mascarpone
• 2 medium eggs, plus 2 medium egg yolks*
• 100g caster sugar
• 75ml Marsala dolce or vin santo
1 For the base, arrange ½ the sponge fingers in the base of a rough 4 litre trifle dish or large serving bowl, breaking them to fit, if needed. Drizzle over ½ the Marsala dolce/vin santo. In a small bowl, roughly crush 300g of the mixed berries with a fork, then spoon on top of the sponge fingers. Set aside.
2 For the mascarpone sabayon, in a medium bowl, using a handheld electric whisk, beat the cream and vanilla until the mixture just holds its shape. Add the mascarpone and beat gently until just combined. Set aside (at room temperature).
3 Put the whole eggs, yolks, caster sugar and Marsala dolce/vin santo into a large heatproof bowl set over a pan of barely simmering water. Using a handheld electric whisk (with clean beaters), beat for 8-10min, until very thick and mousse-like. Remove bowl from heat and continue to beat mixture for 5min, or until cooled to room temperature.
4 Using a large metal spoon, gently fold ⅓ of the cooled egg mixture into the mascarpone mixture to loosen. Add all the mascarpone mixture to the egg mixture bowl and fold until combined – be careful not to knock out too much air.
5 Spoon ½ the mascarpone sabayon into the dish/bowl, then arrange remaining sponge fingers on top in a single layer – depending on the size of your dish/ bowl you may not need them all. Drizzle over the remaining Marsala dolce/vin santo and top with ½ the remaining berries, followed by the remaining mascarpone sabayon. Cover and chill for at least 2hr.
6 Decorate with remaining berries and serve.
PER SERVING (if serving 12) 306cals, 5g protein, 19g fat (11g saturates), 25g carbs (21g total sugars), 2g fibre
GET AHEAD Prepare to end of step 5 up to a day ahead. Complete recipe to serve.
Passion Fruit and Mango Frozen Yogurt Lollies
Fruity and zingy, these will remind you of sunny holidays.
In a processor or blender, whizz 275g frozen mango, 1tbsp runny honey a
