Sun, 14 August 2022
INGREDIENTS:
Vanilla Cream:
250g Mascarpone cheese
75g Egg yolk
75g Caster sugar
150mls Double cream
½ Vanilla pod, seeds scraped out
1 tsp vanilla extract
Berry Jam:
150g frozen mixed berries
50g jam sure set sugar
Soaking Syrup for Sponge Fingers
200mls water
Juice of 1 lemon
50g caster sugar
25mls Limoncello
Assembly:
6 wine glasses
Vanilla cream
Berry jam
Lemon syrup
12-18 sponge fingers (Savoiardi fingers)
Cocoa powder
Fresh berries
METHOD:
For The Vanilla Cream:
1). Whip the cream until nearly stiff
2). Whisk the caster sugar and the egg yolk over a pot of boiling water until pale in colour, this is known as a sabayon
3). Beat the vanilla seeds and extract with the mascarpone
4). Fold in the sabayon, followed by the whipped cream
5). Keep in the fridge until ready to use
For The Berry Jam:
1). Soften the frozen berries in the pot over a medium heat, add the jam sugar and simmer for 2-3 mins
2). Allow to cool before using
For The Soaking Syrup:
1). Bring the water, lemon juice and sugar to the boil, then add the limoncello.
For Assembly:
1). Spoon a little vanilla cream into the bottom of the glass, toss a sponge finger in warm syrup and layer on top, followed by some berry jam, repeat this, then top with vanilla cream.
2). Smooth over the top with a knife, allow to set in the fridge for 3-4 hours or ideally overnight.
3). Before serving dust some cocoa powder on top and decorate with some fresh berries. Enjoy!
