Very berry tiramisu

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Everyone loves an easy to make ahead pudding and this one is no exception!  

Try this Italian dessert with a new twist, rather than coffee the sponge fingers are dipped in a fruity German wine instead then layered with fresh fruity berry layers and topped with chocolate.


Serves: 6

Preparation time: 25 minutes

Cooking time: none



250 g (9 oz) full fat mascarpone cheese

4 tablespoons icing sugar

150 ml (1/4 pint) double cream

1 teaspoon vanilla bean paste or extract

120 ml (4 fl oz) Riesling white wine

400 g (14 oz) strawberries

150 g (5 oz) raspberries

18 sponge finger biscuits

25g (1 oz) milk or dark chocolate, finely diced



  1. Add the mascarpone cheese and icing sugar to a bowl and beat lightly with a whisk to soften. Gradually whisk in the cream until smooth then mix in the vanilla.
  2. Pour the wine into a shallow dish. Reserve 6 strawberries still with their hulls on and a few raspberries for decoration. Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.
  3. Spoon a thin layer of the mascarpone mixture in the base of a 1 litre (1 ¾ pint) glass dish. Cover with half the crushed berries. Dip half the sponge finger biscuits, one a time into the wine then arrange on top of the fruit in the dish. Spoon over half the remaining mascarpone mixture then the remaining crushed berries.
  4. Cover with the remaining sponge finger biscuits, dipped in the wine as above then spread with the remaining mascarpone. Chill for 2 hours or until needed.
  5. When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries, cut in half, the remaining raspberries and diced chocolate.



Recipe from

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