Serves 6

1 pound mascarpone
4 ounces confectioners sugar
4 eggs, separated
12 sponge fingers
12 ounces fresh or frozen berries
2 tablespoons Crème de cassis liqueur (optional)
1/4 fresh or uncooked berries for decoration

Simmer the fruits with the Crème de Cassis in a pan till their juices run.

Beat the sugar with the egg yolks until it balloons in volume and turns white. Gently fold in the mascarpone.

Beat the egg whites until stiff and carefully fold into the mascarpone cream.

Drain the fruits through a sieve and dunk the sponge fingers into the berry juice. Layer the bottom of a large bowl or individual glasses with sponge fingers then top with a few berries then a layer of the mascarpone cream. Continue up the glasses or bowl, finishing with a layer of the cream. Decorate with the fresh or reserved berries and refrigerate for at least 4 hours or overnight.

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