Christmas fusion - Eat Well Recipe - NZ Herald (2024)

Christmas fusion - Eat Well Recipe - NZ Herald (1)

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Christmas fusion - Eat Well Recipe - NZ Herald (2)

By

Jan Bilton

Food writer and cookbook author.

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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 cupsBlueberries, fresh or frozen (Main)
1 cupRaspberries, fresh or frozen
1 cupBlackberries
1 cupIcing sugar
3 TbspWater
3 TbspLime juice
200 gSavoiardi biscuits, Lady Fingers (Main)
½ cupSherry, or your favourite liqueur (I used Cointreau)
1 ½ cupsCustard

Topping

½ cupCream
200 gMascarpone
4 TbspLime curd
1Lime, finely zested
1 TbspCocoa powder

Directions

  1. 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.
  2. 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.
  3. Spread with custard. Top with berries and 4 to 6 tablespoons of the juice.
  4. 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.

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Christmas fusion - Eat Well Recipe - NZ Herald (2024)
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