Light
Berrymisu
What you need
- 3/4 cup Pauls Low Fat Vanilla Custard
- 200g light cream cheese
- 1/4 cup pure icing sugar, sifted
- ½ teaspoon vanilla extract
- 8 small Savoiardi biscuits (sponge fingers)
- 1/3 cup Marsala wine
- 300g fresh mixed berries
- icing sugar, to serve
How To Make It
- Place custard, cream cheese, icing sugar and vanilla in a food processor and process just until smooth. Set aside.
- Dip both sides of each sponge finger in Marsala wine for a few seconds. Divide half the sponge fingers between 4 x 300ml glass jars or serving glasses. If necessary, cut the sponge fingers to fit. Top with half the custard mixture and half the berries. Top with a second layer of sponge fingers, remaining custard mixture and berries. Cover and refrigerate for at least 2 hours. Just before serving, dust with icing sugar.
