|My summer dessert special. If you come to my house during berry season, this is likely what you’ll get.|
This is, actually, really, a dessert I invented myself. You can tell by just how imprecise everything is. It was probably borne out of that great motivator: greed.
This is what you need:
Some amaretti biscuits
Mascarpone, you need about 1-2 tablespoons per person depending on size of glass.
Some icing sugar
Some pretty glasses
Crush the amaretti biscuits. Whip up the mascarpone with the yoghurt and lemon curd – to taste. I tend to have a 60/30/10 split mascarpone/yoghurt/lemon curd. And when I say whip up, I mean just kinda loosen it with a fork until it’s all homogenised.
Take some of the berries and whizz them up in a liquidiser with the icing sugar. Just a tablespoon or so of the icing sugar! This is for the syrupy part.
Then you just layer everything, a layer of crushed biscuits, a layer of fruit, layer of the mascarpone mixture, a bit of the syrup repeat, etc. The syrup makes things really tasty, so don’t skimp on it. I like to end up with a sprinkling of the amaretti or some chopped hazelnuts on top of a top layer of the mascarpone mixture.
You can make these in advance and bring them out at the end. With a flourish.