1 punnet each of
4 tbsp sugar
Juice of 4 oranges
Grated zest of 2 oranges
300ml double cream
150g Savoiardi biscuits
Mint leaves to garnish
8 x individual glass bowls or glasses
Wash all the berries and carefully pat dry with kitchen cloth. Hull and slice the strawberries, leaving the other berries whole. Place all the berries in a bowl with 2 tablespoons of sugar and orange juice. Cover with cling film and leave to macerate in the fridge for about 30 minutes.
In a bowl, combine mascarpone, double cream and 2 tablespoons of sugar, whisking well to obtain a creamy consistency.
Drain the berries, reserving the liquid. Quickly dip each Savoiardi biscuit into the liquid and place a layer of them on the bottom of each glass, topping with a little of the mascarpone cream and a few berries. Repeat layers like these until all the ingredients have been used up, ending with berries. Decorate with mint leaves and keep in the fridge for at least an hour or until required.
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