• 50g Tipico Giant Sponge finger biscuits (you can find these at Farmer Jack’s)
  • 150g Mascarpone cheese
  • 1/2 tsp Vanilla extract
  • 20g Powdered sugar
  • 150g Double cream
  • Berries and fresh mint leaves to garnish
  • 20 Fresh raspberries

Berry syrup:

  • 100g Strawberries
  • 50g Fresh lemon juice
  • 2 Tbsp Honey
  • 60g Raspberries
  • 25g Cane sugar


  1. Wash the berries and tap dry with a kitchen towel. Slice them. In a tall blending cup add raspberries, strawberries, sugar and lemon juice.  In a blender, make a smooth sauce. Add honey.
  2. Cut your sponge fingers in half.
  3. In a small bowl mix double cream and powdered sugar and whip it to form stiff peaks.
  4. In a separate bowl mix Mascarpone cheese and vanilla extract and slowly fold in whipped cream.
  5. Scoop a layer of Mascarpone cream in each of the 4 cups and alternate to a layer of sponge fingers, previously dipped in the berry syrup and a layer of fresh raspberries. Add more mascarpone cream and follow with another layer of sponge fingers (always dip them first in the syrup) and fresh raspberries. Repeat to fill your cups and make sure to have Mascarpone cream on the last layer.
  6. Drizzle with berry syrup and garnish with fresh berries and mint leaves.
  7. Make it at least 2 hours before serving and keep refrigerated to firm up.