Berry-misu! – no added sugar
We are using beautiful summer berries instead of the traditional coffee base. As with the original, our recipe contains raw egg. Best made the day before required.
The cake (instead of savoiardi biscuits)
Prepare one packet of our Sugar Free Vanilla cake as directed. Cook in a 23cm square pan if you have as this allows easy slicing for layering. Allow to cool then slice into thick finger size portions similar in size to the Biscotti normally used.
- 7 eggs yolks
- 90g Xylitol (or your choice of natural sweetener)
- 500g mascarpone cheese
- 250 ml cream, whipped
- Vanilla to taste.
In a very clean bowl beat the egg yolks and Xylitol until thick and creamy. Add mascarpone and vanilla and
beat well, until fluffy and smooth. Gently fold through whipped cream and refrigerate until required.
In a blender or food processor combine 400g of thawed-frozen berries of your choice with 50 mls water and 2 tablespoons of Xylitol.
Now, with your most attractive glass bowl – it’s time to layer the cake fingers, berry sauce and whipped cream
& egg mixture, and continue till you use all the cake and sauce, finishing with a cream layer. Wrap with cling wrap and refrigerate overnight.
To serve, top with fresh seasonal fruit.
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