Ingredients

250g Quartered Strawberries

200g Raspberries

200g Bluberries

2 tbls Raspberry Vinegar

1/4 tsp ground black pepper

1/2 cup cream

200g Mascarpone

Icing Sugar to dust

Preparation

  1. Combine all the berries, the vinegar and the finely ground pepper in a bowl.

  2. Cover and refrigerate for one hour, or until chilled.

  3. Whip cream in a small bowl until soft peaks form, gently fold in mascarpone. (Do this in two batches.)

  4. Spoon Mascarpone onto serving plates, top with berry mixture, including juices. Dust thickly with icing sugar.