Ingredients
- Serves 4
- 300g karaka berries or any dark berry (black berry, black currants, boysenberry)
- 75g sugar
- 1 Tbsp cornflour
- 400g store bought sponge cake, sliced and torn
- ⅓ cup (80ml) espresso coffee, cooled
- ⅓ cup (80ml) coffee-flavoured liqueur (Quick Brown Fox coffee liqueur)
- 2 cups (500g) mascarpone
- cream
- ¼ cup icing sugar, sifted
- finely grated dark chocolate, to serve
QUICK BROWN FOX, KARAKA BERRY AND SPONGE PUDD.
Method
- Put the karaka berries and sugar into a suitable sized pot and gently warm through until the juices seep from these plump berries and the sugar has dissolved
- Remove 2 tablespoons of the syrup and set aside
- Add the cornflour to the karaka berry syrup and mix well so no lumps are visible
- Add the cornflour paste to the berries in the pot and stir constantly so the mixture thickens
- Cook gently for another 2-3 minutes then remove from the heat
- Cool slightly
- Press the sponge pieces into the bases of 4 x 1½ cup-capacity (375ml) glasses
- Combine the coffee and liqueur and pour over the sponge pieces
- Spoon over the thickened cooled berries
- Place the mascarpone, cream and icing sugar in a bowl and whisk until thick and spoon into the glasses
- Refrigerate for at least 30 minutes
- Sprinkle with chocolate to serve
Comments
This is a quick irresistible dessert showcasing some fantastic products at the market.
Thanks to QUICK BROWN FOX, BUTLERS BERRIES, and SUNRISE BAKERY for providing the produce used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
