Fruity syllabub

Jo Pratt's fruity dessert is fun to make and a delight to eat. These individual syllabubs are summer in a glass.

• Serves: 4

What you need:

• 4 shortbread biscuits, crumbled
• 150ml Freixenet Cordon Negro
• 150g mixed summer berries (sliced strawberries, blueberries, raspberries), plus extra for garnish
• 250g mascarpone cheese
• 4 tbsp sieved icing sugar
• 200ml double cream
• 2 tbsp toasted flaked almonds
• 4 sprigs of basil or mint, to garnish

What you do:

1. Place a little of the crumbled shortbread in the base of 4 glasses and moisten with a little of the Freixenet.
2. Top with a layer of the berries.
3. Beat together the mascarpone cheese, icing sugar and remaining Freixenet. In a separate bowl, whisk the cream to form soft peaks, then fold into the mascarpone. Spoon half of the cream over the berries, then repeat with a layer of shortbread, berries and cream.
4. Finish with a scattering of toasted almonds, a few whole berries and sprig of basil or mint to garnish. Serve.

Cook's tip:

When fresh summer berries are out of season, simply substitute frozen ones, or experiment with other fresh fruits such as banana, mango, passion fruit and pineapple.

Cava recommendation:

I'd recommend drinking Freixenet Cordon Rosado or Freixenet Cordon Negro Cava, either of which would be wonderfully refreshing with Freixenet Fruity Syllabub.

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