Sherry Berry Dessert
This one’s for the adults. Prep your pud in advance so that the sherry syrup soaks into the sponge fingers.
Egg Free
Nut Free
Ingredients
200ml sherry
Juice of 1 small lemon
100g caster sugar
20 sponge fingers
300ml double cream
225g raspberries
225g blackberries
150g blueberries
Juice of 1 small lemon
100g caster sugar
20 sponge fingers
300ml double cream
225g raspberries
225g blackberries
150g blueberries
Method
- Arrange the sponge fingers in a shallow dish
- Put the sherry, sugar and lemon juice into a saucepan. Dissolve over the heat then boil for 30 seconds.
- Pour half of the syrup over the biscuits and leave to soak. Pour the remaining syrup into a large mixing bowl and leave to cool.
- Add the double cream to the bowl with the syrup and whisk using a electric hand whisk until light and fluffy.
- Put half of the soaked biscuits into the bases of 6 glasses. Too with half of the cream and half of the mixed berries. Repeat twice, so you have two layers of each. chill for 1 hour before serving.
