FESTIVE BERRY TIRAMISU TRIFLE

A quintessential dessert for festive celebrations. With the Christmas trifle in mind, this version errs towards a tiramisu using a generous amount of berries and a cheeky splash of booze. For a non-alcoholic version substitute with extra juice plus a tablespoon from one of Balnarring Preserves cordial syrup range. For easy summer entertaining, prepare in advance, pop in the fridge until ready to serve.

Serves 8-10

200g packet sponge finger (savoiardi) biscuits (use about 150g)

650g mixed berries (300g strawberries, 200g raspberries, 150g blueberries)

110g (1/2 cup) caster sugar

3 eggs, separated

250g mascarpone

300ml thickened cream

60ml (1/4 cup) Mock Red Hill apple juice

80ml (1/3 cup) dry sherry, or Contreau or Limoncello

30g (about 1 cup) Balnarring Preserves freeze dried strawberries

Arrange the sponge finger biscuits side by side to cover the base of a rectangle serving dish about 25 x 18 cm and 5cm deep. Break up biscuits to fill any gaps.

Using a food processor blitz the strawberries to finally chop, then transfer to a bowl. Alternatively, roughly chop the strawberries, then using the back of a fork mash the strawberries in a bowl. Add the raspberries and mash again to break up. Add the blueberries, sugar and liquids and stir to combine. Evenly spread the berry mixture over the biscuit layer to cover completely. Set aside for 20 minutes.

Meanwhile, in a large bowl whisk the remaining sugar and egg yolks until pale, thick and creamy. Using a large spatula or metal spoon fold in the mascarpone to combine. In another bowl whisk the cream until soft peaks form. Fold the cream into the mascarpone mixture to just combine. In scruptiously clean bowl, whisk the egg whites until soft foamy peaks form. Gently fold the whites into the mascarpone mixture until all incorporated, but being careful not to over mix.

Place large spoonfuls of the mascarpone-cream mixture over the berry layer, then using back of spoon gently spread to cover the surface. Cover loosely with plastic wrap. Refrigerate for at least 3 hours, preferably overnight.

When ready to serve, place the freeze-dried strawberries between a layer of baking paper or in a zip-lock bag then crush with rolling pin or back of spoon. Scatter the crushed berries over the top to decorate. Spoon onto serving plates.

Hint: Keep the freeze-dried strawberries sealed until ready to use. Any humidity in the room will soften the berries when exposed to air.

Option: Substitute the freeze-dried strawberries with fresh berries to garnish.

 Recipe by Fiona Hammond, December 2023