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Cooking
Blackberry Dessert with Coconut Cream
· 4 servings
Whip
Put the mascarpone and coconut cream in a bowl and whip with a hand mixer into a smooth cream. Sweeten with icing sugar to taste. Blitz the sponge fingers with a stick blender, ideally in a chopper attachment with a blade.
Layer
Get some nice glasses ready. Put a layer of crushed sponge fingers on the bottom, then a layer of cream, then fruit, then another layer of cream, biscuits, cream, fruit. Keep alternating like this until the glass is full. For shorter glasses, use a layer of sponge fingers, then cream, and finish with fruit on top.
Chill overnight
Let it chill thoroughly in the fridge, ideally until the next day.