Ingredients for Berry Mascarpone Christmas Gateau
- 1 cup (240ml) Frangelico liqueur
- 1 cup fresh raspberries
- 1 cup sliced fresh strawberries
- 1/4 cup (50g) granulated sugar and 2 tablespoons (25g) granulated sugar
- 2 cups (475ml) heavy cream
- 16 oz (450g) mascarpone cheese
- 1 teaspoon vanilla extract
- 1/2 cup (70g) chopped hazelnuts
- 30 ladyfingers or sponge biscuits
- 3 (25g each) Flake chocolate bars
- extra fresh berries for serving
- baking paper
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How to Make Berry Mascarpone Christmas Gateau
- Line the base and sides of a 24cm springform tin with baking paper.
- In a bowl, gently combine 1/4 cup (60ml) of liqueur, 1 cup raspberries, 1 cup strawberries, and 1/4 cup (50g) granulated sugar. Set aside.
- In a large bowl, whip 2 cups (475ml) heavy cream with an electric mixer until soft peaks form.
- Add 16 oz (450g) mascarpone cheese, 1 teaspoon vanilla extract, and 2 tablespoons (25g) granulated sugar. Beat on low speed until slightly thickened.
- Gently fold in 1/2 cup (70g) chopped hazelnuts.
- Pour the remaining liqueur (3/4 cup or 180ml) into a shallow dish.
- Dip one-third of the biscuits (approximately 10-12, depending on size) one at a time into the liqueur, and arrange them over the base of the tin, trimming as needed.
- Spread one-third of the mascarpone mixture over the biscuits.
- Spoon half of the berry mixture over the mascarpone.
- Repeat layers: biscuits (dipped in liqueur), mascarpone mixture, remaining berry mixture.
- Top with the remaining biscuits, pressing down gently.
- Spread the remaining mascarpone mixture evenly over the top.
- Cover and refrigerate overnight.
- Before serving, sprinkle the top with 3 Flake chocolate bars, shaved or crumbled.
- Cut into wedges and serve with extra fresh berries.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
123g
Fat
63g
Carbs
20g
