Serves four people


284ml double cream
100g caster sugar
250g mascarpone
75ml Marasca (wild cherry wine)*
75ml water
8-10 savoiardi biscuits
200g mixed summer berries, such as blueberries, raspberries, strawberries
4 x 7cm cooking rings




1. Add 80g of the caster sugar to a bowl with the double cream and whip into soft peaks.

2. Put the mascarpone into another bowl and fold the cream gently into it

3. Mix the marasca, water and remaining 20g of sugar together in a shallow dish and start soaking the savoiardi biscuits for only a few seconds each.

4. Put a layer of soaked biscuit into the base of each cooking ring, add a layer of the mascarpone and cream mixture (you may find using a piping bag is the easiest way of doing this), then sprinkle over about half of the summer berries.

5. Repeat the soaked sponge and mascarpone mixtures again, smoothing over the final layer using a palette knife.

6. Put into the fridge for about 30 minutes, then remove the cooking rings by carefully cutting around the edge using a sharp knife, then lifting the rings away.

7. Finish off with the remaining summer berries and a sprinkling of icing sugar.




* These products are available from www.deliziosodeli.co.uk