1/3 cup drinking-chocolate powder
1/3 cup caster sugar
250g tub mascarpone
1 teaspoon vanilla extract
300ml thickened cream,whipped
2x250 pkts sponge fingers
1x125g punnets blueberries
1x125g punnets raspberries
375g punnet strawberries, sliced
icing sugar, to dust
1, In a bowl, dissolve chocolate powder in 2 cups of boiling water. Stir then set aside to cool. Using electric beaters, beat egg yolks and sugar for 5 minutes, until light and creamy. Add mascarpone and vanilla and beat briefly to combine. Fold in whipped cream, with clean beaters, whip the eggwhites until soft peak form. Fold into the mascarpoe mixture.
2, Dip the sponge fingers, one at a time, into chocolate-water mixture, and arrange in a single layer, neatly covering the base of a 20cm x 30cm(2.8L) Pyrex dish.
3,Spread half the cream mixture over biscuits, then tap dish gently on bench to settle mixture. Arrange half berries on top of cream. Repeat with a layer of dipped sponge fingers and remaining cream. Refrigerate for at least 4 hours.
4,To serve, arrange the remaining berries on top of the last layer. Dust lightly with icing sugar.