Ingredients
200g/7oz pack of savoiardi (Italian sponge finger biscuits available in supermarkets and Italian delis)
4 egg, separated, 4 whites and 3 yolks
1 tsp vanilla extract
3 tbsp caster sugar
255g/9oz mascarpone cheese
500g/1lb 2oz mixed summer berries, defrosted
about 2 tbsp caster sugar, to sweeten the berries
200ml/7fl oz blackcurrant juice or milk
small glass crème de cassis (blackcurrant liqueur), alternatively cherry brandy or raspberry liqueur
55g/2oz dark chocolate, chilled and coarsely grated, to decorate
2 tbsp flaked almonds, to decorate

Method
1. Put the mascarpone into a large bowl, mix until smooth using a wooden spoon, then add the egg yolks, vanilla essence and sugar.
2. Whisk the egg whites until they reach the soft peak stage.
3. Carefully fold the stiff egg whites into the mascarpone mixture. Set aside.
4. Sweeten the defrosted summer berries by adding 2 tbsp of sugar to taste.
5. Dip the biscuits in the juice or milk, making sure they do not become too soggy. Line the bottom of a glass or china container with half the biscuits. Generously sprinkle with crème de cassis.
6. Place half of the defrosted summer berries on top of the biscuits. Repeat the layers and finish off with a thick covering of the mascarpone mixture. Chill in the fridge for a least 2 hours.
7. Before serving, decorate the dessert with the coarsely grated chocolate and flaked almonds to add a nice crunch.