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A simple and quick cold summer dessert that brings together two familiar crowd-pleasers in one creamy, fruity mouthful.

Vegetarian / Nut free

Serves 6


2 x 250 g punnets strawberries

3 tbsp sugar

3 tbsp water

1 x 125 g punnet blueberries

1 cup mascarpone

1 cup Greek yoghurt

1 tsp vanilla extract

2 tbsp honey

100 g (5 lrg) Sponge Finger biscuits

3 tbsp Campari (optional)


Roughly chop 1 punnet of strawberries. Mix with the sugar and water and then bring to a simmer. Cook for 2 minutes and crush lightly with a fork. Thickly slice remaining strawberries before stirring through the cooked strawberries with the blueberries. Fold the mascarpone, yoghurt, vanilla and honey together until combined. Crumble the sponge fingers on to the base of one large bowl or 6 individual glasses. Drizzle over the Campari. Reserve a little of the berry mixture for garnish before spooning over the sponge biscuits. Smooth the top. Top with the mascarpone mixture, cover and chill for 1 hour. Garnish with the remaining berry mixture spooned over top.


· Use Elderflower cordial instead of Campari

· Substitute the berries & Campari for fresh cherries & Kirsch, feijoas & gin or peaches & brandy

· Garnish with grated chocolate or toasted almond flakes

· Substitute the yoghurt for custard for a richer deluxe version

Recipe by Sophie Zalokar and photo by Craig Kinder for Genuinely Southern Forests.

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