Elderflower-poached berries with mascarpone

  • Preparation time: 5 minutes
  • Total time: 8-10

Serves: 4


227g strawberries, hulled, large ones halved or quartered
150g blueberries
150g raspberries
1½ tbsp caster sugar 
2 tbsp Chase Elderflower Liqueur, plus extra to serve

2 tbsp Chase Elderflower Liqueur
100g mascarpone
75g Greek yogurt


1. Place the berries in a saucepan with the sugar and liqueur. Cover then warm over a low heat for 8-10 minutes, or until the sugar has dissolved and the fruit is soft but just holding its shape.

2. Remove from the heat and leave to cool slightly then drizzle over a little more liqueur to taste. Serve warm or leave to cool and chill until needed (or for up to 24 hours).

3. Mix the mascarpone ingredients together until smooth. Serve with the berries. Delicious with almond biscuits.