Kate Bracks needs little introduction; the 2011 Masterchef winner, Orange resident and recently appointed patron of the wonderful FoodCare organisation truly is a lovely local!
When asked to nominate a recipe for this Christmas baking series she offered up this recipe for Berrymisu. It's perfect showcase for all the beautiful berries now being harvested across our region, and an easy and cool dessert. Thank you Kate!
500g mixed frozen berries
½ cup caster sugar
½ cup water
Squeeze from ½ lime
300ml pouring cream
3 tblsp icing sugar
1 tsp vanilla extract
300g sponge finger biscuits (Savioradi)
Fresh berries, to serve
Combine the sugar and water in a small saucepan and stir occasionally over low heat until the sugar has dissolved. Increase the heat and simmer a further 2 mins. Add most of the berries(reserving a handful for step 3) and stir until lightly warmed. Blend until smooth, adding lime juice to taste.
Whip the cream to soft peaks. Add the marscarpone and whip again until smooth and thick. Add the sifted icing sugar and vanilla extract then stir to combine.
Line a 9cm x 25cm (or similar) loaf tin with baking paper. Spread 1/4 of the cream mixture evenly onto the base. Dip sponge finger biscuits into the warm berries and submerge for 15-20 seconds to absorb the little syrup and then lay in a single layer over the cream. Use a pastry brush to add a little more syrup to each biscuit then scatter with the reserved berries and top with another quarter of the cream mixture. Add another layer of soaked biscuits, brushing again with extra syrup. Finish with a third quarter of the cream.
Reserve the remaining cream for serving. Cover in plastic wrap and refrigerate overnight. To serve, invert the tin onto a serving plate and top with remaining cream. Scatter with fresh berries and serve with any remaining syrup.