Light and fruity dessert, perfect for summer days. You can use any berries you like and it is always guaranteed to look amazing!
For the fruit mousse:
- 350g summer fruit (I used a mixture of blackberries, red and white currants)
- zest of one lemon
- 2tbsp lemon juice
- 200ml double cream
- 1/3 cup caster sugar
- 2 gelatine leaves
- 1tsp vanilla paste or pod
For the cream:
- 250g mascarpone cheese
- 2-3tbsp icing sugar
- 1tsp vanilla paste
- 160ml double cream
- 110g soft red fruit (I used raspberries)
- 2 gelatine leaves dissolved in 2tbsp hot water
- 200g lady fingers
- fruit to decorate
- icing sugar for dusting
Line the bottom of a 16cm cake tin with baking parchment and set aside.
To make the mousse place the fruit, lemon juice and zest, vanilla and sugar in a saucepan and cook over low heat until the fruit is very soft and sugar has dissolved.
Meanwhile soak gelatine leaves in cold water.
Pass the fruit mixture through a sieve to get rid of the seeds, then add the gelatine and stir until dissolved. Set aside until cooled completely.
Whisk double cream and spread a thin layer (about 1-2tbsp) around the edges of the tin, then cut off the bottom of each lady finger and place on top of the cream (this will help keep the sponge fingers in up-righ position). Make sure the sponge fingers are placed tightly right next to each other.
Gently fold remaining whisked double cream into the fruit mixture. Pour into the tin and leave in the fridge to set (I always leave it over-night).
To make the cream beat together mascarpone, double cream, icing sugar and vanilla. Soak the gelatine leaves in cold water, then dissolve in 2tbsp boiling water and add to the cream along with raspberries. Beat the cream until the fruit has broken down.
Spoon the cream on top of the fruit mousse and leave in the fridge to set.
Decorate with fruit and icing sugar.