Recipe: Berry ‘tiramisu’ pudding

Tiramisu, of course, is famously coffee flavoured. And while this simple-yet-sophisticated dessert features no such stimulants, it shares the two other primary characteristics: beautiful biscuits soaked in liqueur and richly flavoured marscapone.

Topped with vibrant, fresh, summer fruits, the real hero of this dessert is the Maison Fossier Pink Biscuits de Reims, a traditional, light French biscuit designed to be enjoyed with a glass of Champagne.

Create individual desserts as we’ve done here, or combine the recipe into one giant dessert.


Serves 4
16-20 Maison Fossier Pink Biscuits de Reims (depending on the size of your serving glasses). View
500g marscapone
3 tablespoons Chambord, or another berry-flavoured liqueur
100g frozen mixed berries
150mL cream
1 tbsp caster sugar
3 tbsp sparkling wine
Fresh mixed berries to serve
Icing sugar to garnish

Using a blender, combine the Chambord and frozen berries. Blitz until smooth. Pass through a strainer or muslin cloth, reserving both the liquid and the fruit pulp.

Combine half the berry & Chambord liquid with sparkling wine, reserving the other half. Pour the berry & sparkling wine mix into a small tray, then place the biscuits face-up into the liquid. Leave for 5 minutes, or until the liquid has been absorbed.

Whip the cream and caster sugar together until thickened to stiff peaks, then combine with marscapone and the remainder of the berry & Chambord mix. Add a little of the berry pulp for texture. Transfer to a piping bag with a large nozzle.

Position the soaked biscuits inside your individual serving glasses, then pipe in marscapone mix. Top with fresh berries and a dusting of icing sugar.

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