Desserts

Recipe

1. Mix the mascarpone, creamy fromage frais, cane sugar and vanilla sugar. Add the milk until the mixture is creamy. For a pleasing colour variation, sift the cocoa powder into ⅔ of the cream and mix. Set aside the ⅓ without cocoa.
2. Mix the rum and the coffee in a deep bowl. Briefly dip ⅓ of the sponge finger biscuits into the coffee mixture, then line a rectangular pan, or individual glasses. Cover with half of the cocoa mascarpone cream and scatter ⅓ of the berries on top.
3. Repeat with another layer of sponge finger biscuits soaked in the coffee-rum mixture, placed on the red fruits. Pour the second half of the cocoa cream and again distribute ⅓ of the berries on top.
4. Finish with a final layer of sponge finger biscuits soaked in the coffee-rum mixture. Pour over ⅓ of mascarpone cream without cocoa and decorate with the remaining berries.
5. Refrigerate for at least 2 hours before serving.