Serves 6
- 1 1/2 pints strawberries, hulled
- 1/4 cup granulated sugar
- 2 tbsp orange liqueur
- 1 cup raspberries
- 1/2 cup each blueberries and blackberries
- 3 oz white chocolate, chopped
- 1/2 cup mascarponte cheese
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
- 6 sponge cake dessert shells, cut into 3/4 inch cubes
- 6 small strawberries, for garnish
- In a food processor, puree 2 cups of the strawberries, granulated sugar, and 1 tbsp of the orange liqueur until smooth; pour into a bowl. Slice remaining strawberries. Stir sliced strawberries, raspberries, blackberries and blueberries into strawberry puree.
- In a large bowl, melt white chocolate in microwave according to package directions. Let cool slightly. Fold in mascarponse cheese. In a medium bowl,whip heavy cream and confectioners’ sugar just until stiff. Fold cream into chocolate mixture, just until combined.
- Place half of sponge cake cubes into 6 glasses or dishes. Sprinkle with half of remaining 1 tbsp of the orange liqueur. Spoon half of berry mixture over cake. Top with half of cream mixture, spreading evenly. Repeat with remaining cake, liqueur, berries, and cream. Serve, or cover and refrigerate 1 hour or overnight. Garnish each with strawberry.
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