Berry Tiramisu

Method:

1. To make the blueberry syrup, place the blueberries, sugar, juice and 3/4 cup (180ml) water in a small saucepan. Bring to the boil over medium heat, mashing the berries lightly and stirring until the sugar is dissolved. Reduce heat and simmer for 2 minutes. Remove from the heat and set aside to cool slightly. Stain through a sieve (without crushing the berries further) into a shallow bowl, keeping the mashed blueberries separately. Put the syrup and mashed blueberries aside to cool.

2. Beat the cream, sugar, vanilla and zest in a large bowl with an electric mixer on medium-high speed until soft peaks form. Add the mascarpone, reduce speed to medium and continue to beat to soft peaks. Refrigerate until required.

3. Spread a thin layer of the cream on the bottom of a shallow 2L-capacity serving dish. Dip half of the biscuits in the cooled blueberry syrup, a couple at a time, long enough for them to start to soak up the syrup and soften, but not fall apart. Arrange them in a single layer on top of the cream. Scatter with the mashed blueberries, then carefully spread with half of the mascarpone mixture. Dip the remaining biscuits in the blueberry syrup and make a second layer, then spread with the remaining cream. Reserve any remaining syrup for serving. Cover and refrigerate for at least 4 hours (or overnight) for the syrup to absorb into the biscuits and flavours to meld.

4. Top the tiramisu with the remaining blueberries. Serve excess syrup on the side. Refrigerate leftovers for 2-3 days. TIP: Different brands of sponge finger biscuits will absorb different amounts of syrup. If they are particularly dry, ensure they absorb enough syrup before layering in the dish.