KINDA SORTA TIRAMISU – BERRY EDITION

Serves 6–8

INGREDIENTS

For the Base

250 g chocolate biscuits (chocolate tennis biscuits, Oreos with filling removed, or chocolate
digestives)

150 ml espresso, cooled

For the Cream Layer

250 g cream cheese, softened

250 ml fresh cream

75 g castor sugar

1 tsp vanilla extract

For the Berry Layer

300 g fresh berries (strawberries, raspberries, blueberries, blackberries, or a mix)

1 tbsp castor sugar

1 tbsp lemon juice

To Garnish

Extra fresh berries

Chocolate shavings or grated dark chocolate

Cocoa powder (optional)

METHOD

1. Prepare the Berries
   Reserve a handful of berries for garnish.
   Roughly chop any larger berries, such as strawberries.
   Toss the berries with the sugar and lemon juice and allow them to sit for 10 minutes to release some of their natural juices.
2. Make the Cream Filling
   Beat the cream cheese, castor sugar, and vanilla until smooth.
   In a separate bowl, whip the fresh cream to soft peaks.
   Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble
4. Chill
5. Quickly dip each chocolate biscuit into the cooled espresso.
6. Arrange a layer of biscuits in the base of a serving dish.
7. Spread over one-third of the cream mixture.
8. Spoon over a layer of berries and their juices.
9. Repeat the layers, finishing with a layer of cream.
10. Refrigerate for at least 4 hours, preferably overnight.
11. Garnish & Serve
    Top with the reserved fresh berries.
    Finish with chocolate shavings and a light dusting of cocoa powder, if desired.