BERRYMISU TRIFLES

MAKES 6

PREP: 30 MINS

250g punnet strawberries 125g punnet raspberries ⅓ cup icing sugar mixture 1 cup thickened cream

⅓ cup crème fraîche

1 tsp vanilla bean paste 18 sponge finger biscuits ¾ cup sparkling Moscato rosé 125g punnet blackberries 125g punnet blueberries

1 Process hulled strawberries, raspberries and ¼ cup of the sugar in a food processor until pureed. 2 Beat cream, crème fraîche, vanilla and remaining 1 tblsp of sugar in a small bowl with a hand-held electric mixer until soft peaks form.

3 One at a time, dip half the sponge finger biscuits in the sparkling rosé. Break soaked fingers in half and place three pieces in each base of six serving glasses (300ml-capacity).

4 Spoon over half the berry puree (1½ tblsps in each).

5

6

7

8

Mousse can be made up to two days ahead. Keep, covered, in the fridge. Replace blackberries with any berries in season.