Berry-misu

This dessert is a twist on Tiramisu, but uses cocoa instaed of coffee and berries for an extra treat.

1/3 cup drinking chocolate powder

2 eggs, separated

1/3 cup caster sugar

250g tub marscapone

1 tsp vanilla extract

300 mls thickened cream, whipped

2 x 250g pkt savoiardi sponge biscuits

250g fresh or frozen berries of choice

Method:

In a bowl, dissolve chocolate powder in 2 cups boiling water, then set aside to cool. Beat egg yolks and sugar together until pale and creamy. Add marscapone and vanilla and beat until just combined. Fold in whipped cream. In a clean bowl and with clean beaters, beat egg whites until soft peaks form. Gently fold through marscapone mixture.

Dip the sponge biscuits one at a time, into chocolate-water mixture and arrange in a single layer of a 20cm x 30cm pyrex dish. Spread half the cream mixture over base and then cover with berries. Repeat with another layer of dipped sponge biscuits, cream mixture and top with extra berries or gtated chocolate. Refrigerate for at least 4 hours.

Note: when dipping biscuits, work quickly or buscuits will fall apart.