Berry-misu

Perfect for entertaining, this dish can be prepared in advance so there's little fuss on the day.

Super Food Ideas

Photography by Ben Dearnley

• 5 eggs, separated
• 2/3 cup caster sugar
• 500g mascarpone cheese, softened
• 1 teaspoon vanilla extract
• 1 cup thickened cream, whipped
• 1 tablespoon instant espresso coffee powder
• 2 cups boiling water
• 2 x 250g packets sponge finger biscuits
• 6 passionfruit, halved
• 500g strawberries, sliced
• 125g raspberries
• 125g blueberries
• Dark chocolate curls, to serve

• Method

1. Step 1
   Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
2. Step 2
   Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
3. Step 3
   Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
4. Step 4
   Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
5. Step 5
   Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.
   Super Food Ideas - November 2010 , Page 33
   Recipe by Annalisa Perry