that's life (Australia)
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).