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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. Ingredients:
20 sponge cake fingers |
1 orange, juice and finely grated zest of |
4 tablespoons orange liqueur |
8 7/8 ounces mascarpone cheese |
17 1/2 ounces low fat fromage frais |
3 tablespoons seedless raspberry jam |
12 ounces fresh raspberries |
fresh orange zest, to decorate |
Directions:
1. Break each sponge finger into 3 and place in a shallow dish.
2. Drizzle the orange juice and liqueur over the top and toss well.
3. Beat together the orange zest, mascarpone, fromage frais and raspberry jam.
4. Divide half of the soaked sponge fingers between the bases of 6 individual glass serving dishes.
5. Top each with some fresh raspberries and generous dollop of the mascarpone mixture.
6. Continue building the layers, finishing with a few fresh raspberries on top.
7. Chill for 2 to 3 hours, then decorate with a little grated orange zest before serving.
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