Berry tiramisu

Method

• step 1

  Put 1-2 sponge fingers (depending on how large they are – halve carefully with a serrated knife if using one) onto each of 12 small dishes, arranging them next to each other. Tip the frozen raspberries into a pan with the rosé and 2 tbsp of caster sugar, and heat gently until the raspberries are defrosted and the sugar has dissolved, then push the lot through a sieve to make a juicy purée. Spoon half of this over the biscuits and leave for 30 minutes for the purée to soak in.

• step 2

  Whisk the mascarpone with the orange zest and remaining 2 tbsp of caster sugar, then whisk the double cream and fold into the mascarpone. Dollop some of the cream over the top of the biscuits, then top with any remaining sponge fingers and purée. Squash most the fresh raspberries lightly with a fork, halving them as you do so, and spoon over the sponge stacks, along with a spoonful more of the cream. Sprinkle with the pistachios. Serve with more raspberries or a bowl of mixed berries, if you like.