25 g deluxe plain cooking chocolate, broken into pieces
125 g raspberries
125 g strawberries
1 small banana, sliced
200 ml whipping cream
1 tbsp icing sugar (confectioners sugar)
19-22 sponge fingers or savoiardi
125 ml Marsala or medium-dry sherry
90 ml orange juice or water
4 tbsp orange flavoured or cherry liqueur, eg kirsch or Maraschino
icing sugar (confectioners sugar) or whipped cream, to decorate
125 g raspberries
125 g strawberries
1 small banana, sliced
200 ml whipping cream
1 tbsp icing sugar (confectioners sugar)
19-22 sponge fingers or savoiardi
125 ml Marsala or medium-dry sherry
90 ml orange juice or water
4 tbsp orange flavoured or cherry liqueur, eg kirsch or Maraschino
icing sugar (confectioners sugar) or whipped cream, to decorate
accompaniments
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method
1. Put the chocolate in a small heatproof bowl and stand it over a pan of simmering water.
2. Heat gently, stirring, unitl the chocolate has melted.
3. Reserve a few whole raspberries and strawberries and mash the remainder with the banana, or puree in a blender or food processor and pour into a bowl.
4. Whip the cream until stiff and fold into the fruit puree with the melted chocolate and the whole fruit pieces.
5. Sift over the icing sugar and fold in.
6. Place the biscuitsp in a dish. Mix together the Marsala or sherry, orange juice or water and liqueur and sprinkle it over the biscuitsp, making sure they all become wet. Leave to soak for a few seconds only.
7. Line the base and sides of a 500 ml freezerproof mould or pudding basin with the biscuitsp, arranging them with their sugared sides facing outwards. Fill with the fruit mixture and cover with any remaining biscuitsp.
8. Put the dessert in the freezer for at least 45 minutes or until it feels firm to the touch all over.
9. Turn it out onto a plate and dredge with icing sugar or decorate with extra whipped cream. Serve immediately.
2. Heat gently, stirring, unitl the chocolate has melted.
3. Reserve a few whole raspberries and strawberries and mash the remainder with the banana, or puree in a blender or food processor and pour into a bowl.
4. Whip the cream until stiff and fold into the fruit puree with the melted chocolate and the whole fruit pieces.
5. Sift over the icing sugar and fold in.
6. Place the biscuitsp in a dish. Mix together the Marsala or sherry, orange juice or water and liqueur and sprinkle it over the biscuitsp, making sure they all become wet. Leave to soak for a few seconds only.
7. Line the base and sides of a 500 ml freezerproof mould or pudding basin with the biscuitsp, arranging them with their sugared sides facing outwards. Fill with the fruit mixture and cover with any remaining biscuitsp.
8. Put the dessert in the freezer for at least 45 minutes or until it feels firm to the touch all over.
9. Turn it out onto a plate and dredge with icing sugar or decorate with extra whipped cream. Serve immediately.
serving amount
serves 4 - 6
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