• 500g frozen mixed berries
• 150 g sponge finger biscuits (Savoiardi) roughly broken into 10 cm pieces
• 1/3 cup (or more!) Grand Marnier or Cointreau
• 1 carton (500ml) dolloping custard
• 250g Mascarpone cheese at room temperature
• ½ teaspoon vanilla essence
• 1 carton (300ml) whipping cream
• 50g crushed meringues

Mix frozen berries and alcohol in a medium bowl.

Sprinkle 1/3 of the berries over the base of a large glass serving bowl. Place ½ of the broken biscuits in the bowl on top of the berry mix. Sprinkle with another 1/3 of the berry mix, then layer the rest of the biscuits and finish with the rest of the berries.

Dollop on carton of (thick) custard as the next layer.

Beat whipping cream and vanilla essence until thick and peaks form. Gently beat mascarpone cheese (do not overbeat as it will curdle), then fold into cream. Add crushed meringues into the mix.

Spread over custard.

Decorate with strawberries and any or all of almonds, coconut, grated chocolate.

To decorate: Toasted almond flakes OR toasted slivered almonds OR toasted shredded coconut crumbled Flake (or grated chocolate) OR extra strawberries OR some OR all!

NB: Frozen berries and alcohol thaw and create a juice which will soften the biscuits.

Serves 6-8. Preparation: less than 30 minutes + 3-4 hours to chill.