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    Summer Fruit Glory

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    Summer Fruit Glory

    This is very pretty served in large wine glasses to show all the layers. It can be made up to 2 hours in advance and chilled, then finished with a dusting of icing sugar for a frosted appearance. Use any remaining fruits with muesli for breakfast.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2


    • ½ x 250g tub mascarpone
    • 150g pot Waitrose Perfectly Balanced Live Bio Strawberry Yogurt
    • 6 strawberries, hulled
    • 75g raspberries
    • 75g blueberries
    • Icing sugar, for dusting
    • 50g Doria Ratafia Biscuits, broken into pieces
    • 2 tbsp Marsala, medium sherry or brandy


    1. Place the mascarpone in a bowl and beat until smooth, then whisk in the yogurt.
    2. Set aside 2 small strawberries, 4 raspberries and 4 blueberries for decoration. Slice the remaining strawberries and lightly mix with the other fruit and a dusting of icing sugar to sweeten.
    3. Place a quarter of the biscuits into the base of 1 glass, and a quarter into the other.
    4. Sprinkle ½ tablespoon Marsala into each of the glasses to soak into the biscuits.
    5. Now layer the glasses as follows: on top of the biscuits, place a spoonful of mascarpone mixture and a layer of fruit, then add another spoonful of mascarpone, the remaining ratafias sprinkled with the remaining Marsala, more mascarpone, more fruit, and finally the last of the mascarpone.
    6. Top with the reserved fruit and dust lightly with icing sugar just before serving.

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