Ingredients
Serves: 4
Prep Time: 20 mins
- 400g mixed summer berries such as raspberries & strawberries
- 1/2 lemon, juice and zest
- 1 tbsp sifted icing sugar
- 1 tbsp elderflower cordial
- 2 tbsp local honey
- 150 ml double cream
- 150g mascarpone, softened with a whisk
- 1 tsp vanilla extract
- 3 tbsp pistachios
- 4 shortbread biscuits.
Method
- Using a small pan lightly toast the pistachio nuts and allow to cool. When cooled, roughly chop and set aside.
- Place the berries in a bowl. Add the lemon juice, zest, half the icing sugar and honey. Using a fork, mash the berries into chunks and chill in the fridge for 10 mins.
- In a separate bowl, whip the cream, vanilla extract and remaining icing sugar into soft peaks. Gently fold the cream into the mascarpone.
- To assemble, gently fold half the berry mix into the cream. Don't over-mix it to give a marbled effect. Place have a crumbled shortbread biscuit in the bottom of each serving glass. Spoon in a small amount of the cream, then top with the berries. Do this 3 or 4 times until the glass is full. Finish with the remaining crushed biscuits and the toasted pistachios. Garnish with a sprig of mint.
Tips/ Variations:
- You can swap the mascarpone with Greek yoghurt and serve for breakfast or brunch.
- Add 2 tbsp of grenadine to the berries or 3 tbsp Baileys to the cream, not both, for a boozy dessert.
- To make this a Mess instead of a Fool add crushed meringues to the cream before you add it to the glasses.
