Berry tiramisu

20 sponge fingers

300ml double cream

250g mascarpone cheese

200g caster sugar

1 teaspoon vanilla

5 tablespoons Chambord (raspberry liqueur)

200g strawberry jam 

200g sliced strawberries

200g blackberries (or raspberries/mixed berries)

1. Grease a 9x9 baking dish very lightly with butter
2. Place half of the fingers on the bottom of the side by side (2 rows of 5)
3. In a bowl, whisk the cream until soft peaks form
4. Add the mascarpone, 100g sugar, vanilla, and 2 tablespoons Chambord. Whisk until fully combined and smooth.
5. In a separate small bowl, stir together the jam and the remaining 3 tablespoons Chambord.
6. In yet another bowl, mix together all of the fruit with 100g sugar. Stir to coat all the fruit and allowing some juices to form
7. Start by smoothing half of the cream mixture over the fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream then top with half of the fruit.
8. Repeat the layers, starting with fingers, cream, jam, then fruit.
9. Cover and refrigerate for a minimum of 4 hours.
10. Serve cold

* I used boudoir biscuits, which were quite firm, but you could use a softer biscuit if you want a spongier dessert.