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
Quickly dip each chocolate biscuit into the cooled espresso.
Arrange a layer of biscuits in the base of a serving dish.
Spread over one-third of the cream mixture.
Spoon over a layer of berries and their juices.
Repeat the layers, finishing with a layer of cream.
• Refrigerate for at least 4 hours, preferably overnight.
5. Garnish & Serve
• Top with the reserved fresh berries.
• Finish with chocolate shavings and a light dusting of cocoa powder, if desired.