Desserts

Recipe

1. Mix the mascarpone, full fat soft cheese, cane sugar and vanilla sugar. Add the milk until the mixture is creamy. For a pleasing colour variation, sift the cocoa powder into ⅔ of the cream and mix. Set aside the ⅓ without cocoa.
2. Mix the rum and the coffee in a deep plate. Briefly dip ⅓ of the ladyfinger biscuits into the coffee mixture, then line a rectangular pan, or individual glasses. Cover with half of the cocoa mascarpone cream and sprinkle ⅓ of the berries on top.
3. Repeat with another layer of ladyfingers biscuits soaked in the coffee-rum mixture, placed on top the red berries. Pour the second half of the cocoa cream and spread another ⅓ of the berries on top.
4. Finish with a final layer of ladyfingers biscuits dipped in the coffee-rum mixture. Spoon the remaining ⅓ of mascarpone cream without cocoa over the top and decorate with the remaining berries.
5. Chill for at least 2 hours before serving.