A summery version of this soft Italian dessert, the fresh raspberries and mangoes are a lovely addition. The ingredients for this recipe can all be bought from a good supermarket or delicatessen – even the custard, although homemade is better.
- 250 g sponge finger biscuits (savoiardi)
- 125 g amaretti biscuits (almond macaroons), coarsely crushed
- 300 g raspberries, fresh or frozen
- 3 mangoes, flesh cubed
- 125 ml (½ cup) dry sherry
- 125 ml (½ cup) apple juice
- 1 cup thickened cream, whipped
- 1 quantity vanilla egg custard
- Persian fairy floss and silver leaf (optional), to decorate (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Lay half of the sponge fingers in the base of a large glass serving bowl or divide equally between eight individual dishes or glasses. Sprinkle with the crushed amaretti. Scatter with three-quarters of the fruit. Top with the remaining sponge fingers. Drizzle with the combined sherry and juice. Cover and set aside for 30 minutes.
Gently fold the cream into the custard. Spoon over the sponge fingers, allowing excess to drizzle down the sides of the sponge. Top with the remaining fruit, Persian fairy floss and silver leaf, if desired.
• Persian fairy floss and silver leaf are available from some supermarkets and delicatessens or fine food stores.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.