Our mouth-watering creamy Italian summer pudding recipe is made with yogurt, mascarpone and sponge fingers. It’s an Italian twist on a British summer classic. This sumptuous summer dessert looks spectacular and is much easier to make than you’d think! This pud is packed full of delicious mixed berries and is given a creamy, yogurt twist which works wonders with the sponge outsides. This recipe serves 6 people and will take only 15 mins t prepare. This easy dessert is perfect for enjoying with the whole family on a warm, summer evening. Serve with fresh cream or sweet fruit coulis.
- 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
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.
This pudding is best made in July, August and September when berries are in season.