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Berry-misu
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Prep Time:
300 minutes
Cook Time:
Total Time:
300 minutes
Make ahead party dish for stress-free entertaining.
Ingredients:
  • 5 eggs, separated
  • 141.90 gm caster sugar
  • 500g mascarpone cheese, softened
  • 4.40 gm vanilla extract
  • 252.50 gm thickened cream, whipped
  • 20.00 ml instant espresso coffee powder
  • 500.00 gm boiling water
  • 2 x 250g packets sponge finger biscuits
  • 6 passionfruit, halved
  • 500g strawberries, sliced
  • 125g raspberries
  • 125g blueberries
  • Dark chocolate curls, to serve
Instructions:
  • In a bowl, use an electric mixer to whisk egg yolks and sugar until pale and creamy, about 5 to 6 minutes. Gently fold in mascarpone and vanilla, then fold in cream.
  • Whisk egg whites in a bowl until they form stiff peaks. Gently fold them into the mascarpone mixture. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  • Mix the coffee powder with boiling water until dissolved. Swiftly coat half of the biscuits, one at a time, in the coffee mixture. Arrange them in a single layer over the base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
  • Layer half of the creamy mascarpone mixture over the biscuits. Add a generous layer of fresh passionfruit pulp and half of the sweet strawberries. Repeat with remaining biscuits, coffee mixture, and mascarpone mixture. Cover and chill in the refrigerator for 4 hours before serving.
  • Arrange a colorful mix of raspberries, blueberries, and the rest of the strawberries on top. Scatter some chocolate over the fruits. Serve and enjoy!

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