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Bewitched Summer Fruits

A few punnets of fresh berries and a spot of cream are all you need to make this stonking summer dessert. It takes less than five minutes to make and looks fantastic.



  • 1.

    For the topping, beat the egg yolk and sugar in a bowl until thick and pale.

  • 2.

    Add the mascarpone and whisk until combined then fold in the cream.

  • 3.

    Next beat the egg white until firm and fold quickly in with the cream mixture.

  • 4.

    Cover the bowl with cling film and let the mixture relax in the fridge for a couple of minutes.

  • 5.

    Meantime in a bowl, crush the digestive biscuits and wet them with Strega liqueur until they’re easy to mould. Place 3 tbsp of the biscuit mixture on the bottom of the glass dessert cup.

  • 6.

    Then add the fresh fruit until the cup is nearly full and finish the dessert off, by topping the cup with the cream mixture and placing a whole strawberry on the top. Serve immediately.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Bewitched Summer Fruits.


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