Method

• 1

  Place the mascarpone cheese and icing sugar in a bowl and beat lightly with a whisk to soften. Gradually whisk in the cream until smooth then mix in the vanilla.

• 2

  Pour the wine into a shallow dish. Reserve six strawberries still with their hulls on and a few raspberries for decoration. Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.

• 3

  Spoon a thin layer of the mascarpone mixture in the base of a one litre glass dish. Cover with half of the crushed berries. Dip half of the sponge finger biscuits, one at a time, into the wine then arrange on top of the fruit in the dish. Spoon over half the remaining mascarpone mixture then the remaining crushed berries.

• 4

  Cover with the remaining sponge finger biscuits, dipped in the wine as above, then spread with the remaining mascarpone. Chill for two hours or until needed.

• 5

  When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries (halved) the remaining raspberries and the diced chocolate.