This yummy dessert is a mixture of summer pudding, trifle and tiramisu. Use homemade or bought custard. I made my own using EasiYo custard mix, which contains a culture. It's not too sweet. Use crisp lady fingers (saviaordi - ordinary sponge cake is too soft.
|3 cups||Blueberries, fresh or frozen|
|1 cup||Raspberries, fresh or frozen|
|1 cup||Icing sugar|
|3 Tbsp||Lime juice|
|200 g||Savoiardi biscuits, Lady Fingers|
|½ cup||Sherry, or your favourite liqueur (I used Cointreau)|
- Put berries in a saucepan with icing sugar and water. Slowly bring to the boil, stirring gently once or twice. Simmer until berries are soft but still holding their shape. Transfer to a bowl. Add lime juice and cool. Can be prepared a day ahead.
- Brush savoiardi biscuits (lady fingers) generously with the liqueur. Line base of a round or oblong glass bowl with the lady fingers. Make a double layer, if possible. Sprinkle with any remaining liqueur.
- Spread with custard. Top with berries and 4 to 6 tablespoons of the juice.
- Gently whisk mascarpone and cream. Fold in lime curd and rind. Spread over top. Cover and refrigerate for at least six hours or overnight. Sprinkle with cocoa just before serving.