May 1, 2014 by Bloke In A Kitchen
This sumptuous Summer dessert looks quite spectacular – but it’s much easier to make than you’d think. The taste is light and fresh, and makes the perfect treat after a busy day spent playing out in the sunshine. The icing sugar also helps the mascarpone and yoghurt to ‘set’, and as long as you chill it well at the bottom of your fridge, it should be quite easy to turn out onto a serving plate.
200ml (7fl oz) grape juice
150g (5oz) sponge fingers
250g (9oz) mascarpone
300g (11oz) thick Greek yogurt
Half a teaspoon of vanilla extract
3 tablespoons of sifted icing sugar
450g (1lb) mixed berries, (such as strawberries, blueberries, raspberries, blackberries) quartered or halved if large
Line the inside of a 2 litre (3½ pint) pudding dish / basin with clingfilm, leaving plenty spare at the top to wrap over the finished pudding.
Pour the grape juice into a shallow container and dip the sponge fingers into it briefly (a second or two is enough to dampen them – any more and they’ll become too soggy). Line the sides and bottom of the basin with the sponge fingers. Make sure there are no gaps.
In a large bowl, mix together the mascarpone, yogurt and vanilla extract with the icing sugar – stir well to distribute evenly.
Fill the lined basin with alternate layers of sweetened marscapone and berries, starting with the mascarpone.
Cover with the spare clingfilm and chill for at least 4 hours. Unwrap the clingfilm and carefully turn the pudding out on to a plate.