A generous tablespoon of Masala of Sherry (optional)
1 x 250g tub of Pantalica Mascarpone
1 x 2550g of natural yoghurt
1 tsp of vanilla essence
1 tablespoon of icing sugar
4 glass bowls
Wash berries, hull and halve strawberries and place in a bowl,
add orange juice, Masala or Sherry and marinate for an hour.
Combine mascarpone, yoghurt, vanilla essence
and icing sugar in a bowl and mix well.
Drain berries and leave some aside for decoration.
Place a heaped tablespoonful of mascarpone in each bowl. Divide sponge fingers into the 4 bowls and pour marinade juice sparingly over
sponge fingers. Spoon on berries then a layer of mascarpone mixture. Decorate with remaining berries.
