I replace the cream mix with a thick vanilla yogurt sometimes to lighten it up a bit, nice after a big Christmas lunch!
125 grams caster sugar
tablespoon lemon juice
90 ml cointreu
3 punnets berries
150 ml cream
2 tablespoon icing sugar
1 teaspoon vanilla essence
250 gram cream cheese
200 grams sponge fingers or sponge cake
Make syrup by gently boiling ingredients until sugar dissolved (add cointreu last once boiled if you want to keep the alcohol content). Leave to cool and then add the berries that have had the stems removed and chopped to about 1 1cm piece if needed.
Blend cream, cream cheese, icing sugar and vanilla in the food processor until smooth
Then layer berries sponge fingers and cream mix in individual portions or one large dish. Put the berries and the juice on the biscuits so that they can soften and soak up the juice, leave for a few hours to soften before serving.
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!