Berry tiramisu glasses




For the cream
280ml double cream (Elmlea)
200 g cream cheese (Emborg)
Finely grated zest 1 lemon
50g icing sugar
1 tsp vanilla extract

You will also need
150g mixed frozen berries (Asiago)
1 tbsp sugar
1 packet savoiardi biscuits
400ml soaking syrup
Fresh berries and mint leaves for serving


Start by placing the frozen berries in a pan with 1 tbsp water and sugar and cook down for 10 minutes to make a jam. Next, whip the double cream to soft peaks. Add in the cream cheese, lemon zest, icing sugar and vanilla and whisk together. To put together, break the sponge fingers into 3 pieces each. Dip into the soaking syrup and place 3 pieces into the basses of each of 4 serving glasses. Spoon in a little of the jam, followed by the cream cheese filling. Repeat the process again with the sponge fingers, jam and cream.  Decorate the top with fresh berries and mint leaves and chill before serving.

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