Italian Style Chocolate Berry

  • 6 portions

Instructions

  1. Combine berries, sugar and masala in a large bowl, toss gently to coat, cover,set aside 30 minutes.
  2. Pour warm coffee in shallow dish. Cut 1 sponge finger biscuit into three crossways, dip into coffee mixture to coat, arrange over base of six, 1½-cup capacity glasses. Repeat with remaining five glasses.
  3. Whip cream and vanilla to soft peaks (don’t over beat or mixture will be too thick).Gently fold in mascarpone then Nestlé S nowcap. Using half the berries, spoon into each glass with a little juice from the bowl. Top with 2 tbs of the mascarpone mixture. Repeat the layers. Cover and refrigerate for 4 hours.
  4. To make the berry sauce, combine raspberries, strawberries and icing sugar in the bowl of a food processor. Process until smooth. Pour into a jug, cover and refridgerate until ready to serve.
  5. Just before serving spoon grated Nestlé Carriba over the cream and serve with berry sauce if desired.

Recipe Details

Qty

Unit

Ingredient

Preparation

125

gr

Raspberry

 

250

gr

Strawberry

Hulled and halved

2

tbsp

Caster sugar

 

40

gr

Garam masala, ground

 

6

tbsp

Coffee bean

NESCAFÉ Espresso Coffee Powder

250

mL

Water

 

12

ea

Sponge finger

 

300

mL

Cream, 35%

 

10

gr

Vanilla powder

 

250

gr

Mascarpone cheese

 

150

gr

NESTLÉ Docello Snowcap White Buttons 

Finely chopped

125

gr

Raspberry

Chopped

125

gr

Strawberry

Hulled, chopped

2

tbsp

Icing sugar

Pure

100

gr

NESTLÉ Docello Carriba Buttons