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.
Ingredients
| 3 cups | Blueberries, fresh or frozen (Main) |
| 1 cup | Raspberries, fresh or frozen |
| 1 cup | Blackberries |
| 1 cup | Icing sugar |
| 3 Tbsp | Water |
| 3 Tbsp | Lime juice |
| 200 g | Savoiardi biscuits, Lady Fingers (Main) |
| ½ cup | Sherry, or your favourite liqueur (I used Cointreau) |
| 1 ½ cups | Custard |
Topping
| ½ cup | Cream |
| 200 g | Mascarpone |
| 4 Tbsp | Lime curd |
| 1 | Lime, finely zested |
| 1 Tbsp | Cocoa powder |
Directions
- 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.