Lemon Berry Tiramisu

Serves 10, Prep 30 mins

600ml tub thickened cream 2½ cups extra-thick

vanilla custard

2 x 300g packets sponge

finger biscuits (see Tip) ½ cup orange juice

¾ cup lemon curd 125g punnet blueberries 125g punnet raspberries 125g punnet blackberries Finely grated lemon rind and icing sugar mixture, to decorate

1 Beat 400ml cream in medium bowl with an electric mixer until firm peaks form. Fold in custard. 2 You will need 24 sponge finger biscuits. Reserve remaining for another use. Arrange half the biscuits over the base of a deep, rectangular serving dish (12-cup capacity). Brush evenly with half the juice.

3 Spoon half the lemon curd over biscuit layer in small dollops. Spread over half the custard cream. Combine berries in a bowl. Scatter half the berries over custard cream layer. Reserve remaining berries, covered, in fridge. Repeat layering with remaining biscuits, juice, lemon curd and custard cream. Cover. Refrigerate overnight.

4 To decorate, beat remaining cream in small bowl with an electric mixer until soft peaks form. Spread over custard cream. Scatter reserved berries and lemon rind on top. Dust with icing sugar.