Prep 30 mins + cooling time | Serves 8
If preferred, add a little extra coffee and leave out the Tia Maria.
1 cup chilled sweetened espresso coffee
2 tbs Tia Maria (or similar) liqueur
500g mascarpone
2 cups thick Greek-style natural yoghurt
1½ packets (375g) butternut snap or Anzac biscuits
600g mixed berries (we used raspberries, blueberries and blackberries)
¼ cup toasted flaked almonds
Icing sugar, for dusting
STEP 1: Combine espresso and Tia Maria in a shallow dish. Using an electric hand-mixer, beat mascarpone in a medium bowl until smooth. Fold through yoghurt.
STEP 2: Using half of the biscuits, dip each biscuit into the coffee mixture for 3 seconds and place into the base of a shallow 6-7 cup serving dish (about 5-6cm deep). Top with half of the mascarpone mixture and scatter with half of the berries. Repeat layering using the remaining biscuits, coffee mixture, mascarpone mixture and berries. Cover and chill for 3 hours. Dust with icing sugar and serve.
STEP 3 Just before serving scatter with almonds. Lightly dust with icing sugar and serve.