Italian summer pudding
Average rating:
This sumptuous summer dessert looks spectacular - but it's much easier to make than you'd think
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Prep time: 15 mins
plus chilling time -
Serves: 6
Ingredients
This pudding is best made in July, August and September when berries are in season.
- 200ml (7fl oz) sweet dessert wine
- 150g (5oz) sponge fingers
- 250g (9oz) reduced-fat mascarpone
- 300g (11oz) 0% fat Greek yogurt
- 1 vanilla pod
- 3 tbsp icing sugar
- 450g (1lb) mixed berries, halved if large
- Fruit coulis, to serve
Method
- Line a 2ltr (3½ pt) pudding basin with clingfilm, leaving enough spare at the top to wrap over the finished pudding.
- Pour the wine into a shallow container and dip the sponge fingers into it briefly, then use them to line the basin. Make sure there are no gaps.
- In a large bowl, mix together the mascarpone, yogurt and vanilla with the icing sugar - stir well to distribute evenly.
- Fill the lined basin with alternate layers of sweetened marscapone and berries, starting with the mascarpone.
- Cover with the spare clingfilm and chill for at least 3 hrs. Unwrap the clingfilm and turn the pudding out on to a plate. Serve with fruit coulis.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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