Preparation time: 20 mins
A rich and indulgent puddding
250g / 9oz tub mascarpone cheese
1 Carton ready made Madagascan Vanilla Custard
A dash of Grand Marnier
12 boudoir biscuits
2 tbsp raspberry or blackberry liqueur
350g / 12oz raspberries, fresh or frozen
For the Garnish
For those special occasions add mint leaves
AND THIS IS WHAT YOU DO…
Beat together the mascarpone, custard and orange liqueur, but be careful to only add 2-3 tbs - I use Grand Marnier.
In an elegant glass serving dish, make a layer using the Sponge Fingers - you can also put these broken into smaller pieces in individual serving glasses.
Sprinkle over the raspberry or blackberry liqueur onto the biscuits.
Now layer either frozen or fresh raspberries onto the soaked sponge fingers and the pour the mascarpone mixture over the top.
Chill well before serving.
Just before serving, garnish with Amaretti biscuits placed prettily on top of the mascarpone mixture, together with two or three Amaretti biscuits and some fresh mint leaves.