Summer Berry Pudding

When berries become more affordable, it’s nature’s way of heralding the best of summer. There’s no better celebration than diving into a splendid Summer Berry Pudding. More than just a dessert, it’s a summer fest in every spoonful.

Envision the burst of fresh berries, made even more exquisite with the luxurious creaminess of mascarpone and crème fraîche. Then, the limoncello twist comes into play, adding a zesty, citrusy depth to the berry puree. It’s a harmonious blend that elevates this pudding from just another dessert to a sensational celebration of summer’s best. Whether you’re a fan of rum or prefer a brandy touch, this pudding adapts, still embodying the vibrant spirit of summer. It’s a dish that not only tantalizes your taste buds but also celebrates the season’s lavish bounty.

Serves 6-8


9 punnets mixed fresh berries (loganberries, boysenberries, raspberries)

½ cup limoncello 

Simon’s Rum (or Brandy) Sauce (see below)

400g mascarpone

200g crème fraiche

1 packet savoiardi biscuits

extra berries, to garnish


Place 2 cups of the berries in a blender and purée. Pour the purée into a large flat dish and add the limoncello to thin the purée. Set aside.

In a bowl, fold together the Rum (or Brandy) Sauce, mascarpone, and crème fraîche until combined.

Take a large, high-sided glass serving bowl and spread a layer of the rum sauce mix across the base. Then add a layer of fresh berries, then another layer of the rum sauce mix, then more berries.

Dip a savoiardi biscuit into the berry purée and place on top of the berries. Repeat until the berries are covered. Finish with another layer of the remaining rum sauce mix. Garnish the top with extra fresh berries.

Refrigerate until you are ready to serve.

Simon’s Rum (or Brandy) Sauce


1 cup cream

2 egg yolks

1 tbsp sugar

3 tbsp dark rum or brandy 

bowl of ice

½ cup cream, whipped to soft peaks


In a small saucepan, heat 1 cup of cream until small bubbles appear.

In a separate glass bowl, whisk together the egg yolks and sugar until pale and fluffy. Pour the cream over the egg mixture, whisking constantly. Return this to the saucepan and cook over a very low heat, stirring with a wooden spoon until the sauce coats the back of the spoon (or it reaches 82°C). Add the rum or brandy.

Cool the pan in a bowl of ice, and once chilled, fold in the whipped cream.

Berry Pudding

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