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Use this recipe for Summer dessert menus or as a sweet accompaniment in café menus.
Time 30 minutes
2 ¼ cups Pauls Vanilla Custard
600g Président Professional Cream Cheese
¾ cup pure icing sugar, sifted
1 ½ tsp vanilla extract
24 small Savoiardi biscuits (sponge fingers)
1 cup Marsala wine
900g fresh mixed berries
Icing sugar, to serve
Place custard, cream cheese, icing sugar and vanilla in a food processor and process until just smooth. Set aside.
Dip both sides of each sponge finger in Marsala wine for a few seconds. Divide half the sponge fingers between 12 x 300ml glass jars or serving glasses. If necessary, cut the sponge fingers to fit. Top with half custard mixture and half berries. Top with a second layer of sponge fingers, then remaining custard mixture and berries. Cover and refrigerate for at least 2 hours.
Lightly dust with icing sugar and serve chilled.