Coppa stregata (bewitched summer fruits)

Method

1. In a bowl, whisk together the egg yolk and sugar in a bowl until thick and pale.

2. Add the mascarpone and whisk until combined, then fold in the whipped cream.

3. In a separate bowl, whisk the egg white until stiff peaks form. Fold quickly into the cream mixture.

4. Cover the cream mixture with cling film and chill in the refrigerator for 2-3 minutes.

5. Meanwhile, crush the digestive biscuits into crumbs. In a bowl mix together the digestive crumbs with enough Strega liqueur to form an easily mouldable paste.

6. Place 3 tablespoons of the digestive mixture each in the base of four glass dessert cups.

7. Top the digestive mixture with a mixture of sliced strawberries, raspberries, sliced peaches and blackberries, nearly filling each cup.

8. Top each cup with the cream mixture, garnish with a whole strawberry and either serve at once or refrigerate for a maximum of 6 hours.

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Ingredients

1 egg, separated
1 1/2 tbsp caster sugar
100g Mascarpone
50ml whipping cream, whipped
150g digestive biscuits
100g Strawberries, sliced, plus 4 strawberries to garnish
50g Raspberries
50g Peaches, peeled and sliced
50g Blackberries
150ml Strega liqueur

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