Berry Mascarpone Christmas Gateau
Serves 10
2/3 cup Frangelico liqueur
3 x 120g punnets raspberries
250g punnet strawberries, hulled and roughly chopped
1 Tbsp caster sugar
300ml thickened cream
2 x 250g tubs mascarpone
2 tsp vanilla bean paste
Extra 1/2 cup caster sugar
3/4 cup roasted hazelnuts, chopped
2 x 250g packets of sponge-finger biscuits
3 flake chocolate bars, crumbled
Extra 2 x 120g punnets of raspberries, to serve
Extra 2 x 250g punnets of strawberries, to serve
1. Line the base and sides of a 24cm springform tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine. Set aside.
2. Whip the cream in a large bowl with an electric mixer until soft peaks form. Add the mascarpone, vanilla and extra sugar, then beat on low speed till thickened slightly. Fold in hazelnuts.
3. Pour remaining liqueur into a shallow dish. One at a time, dip in one third of the biscuits and arrange over the base of the tin, cutting to fit where necessary. Top with one third of the mascarpone mixture. Spoon over half of the berry mixture .Repeat layering, using half of the biscuits and mascarpone mixture; then with the remaining berry mixture. Top with remaining biscuits, pressing down firmly. Spread the remaining mixture over the top. Cover and refrigerate overnight.
4. To Serve: Sprinkle the top with flake. Cut into wedges and serve with the extra berries.