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8 sponge finger biscuits

1 punnet of strawberries

1 punnet of blueberries

Juice of 1 orange

A generous tablespoon of Masala of Sherry (optional)

1 x 250g tub of Pantalica Mascarpone

1 x 2550g of natural yoghurt

1 tsp of vanilla essence

1 tablespoon of icing sugar

4 glass bowls


Wash berries, hull and halve strawberries and place in a bowl, add orange juice, Masala or Sherry and marinate for an hour.

Combine mascarpone, yoghurt, vanilla essence and icing sugar in a bowl and mix well.

Drain berries and leave some aside for decoration.

Place a heaped tablespoonful of mascarpone in each bowl. Divide sponge fingers into the  4 bowls and pour marinade juice sparingly over sponge fingers.  Spoon  on berries then a layer of mascarpone mixture. Decorate with remaining berries.

Refrigerate until ready to serve.