Method
- Dissolve coffee in 1¼ cups (310 ml) boiling water in a shallow heat-proof dish. Set aside to cool.
- Place the ricotta, yoghurt, syrup and vanilla in a bowl. Use electric beaters or a blender to blend until smooth.
- Spread one-third of the ricotta mixture over the base of a 1.25 L (5 cup) capacity deep dish. Dip the biscuits, one at a time, in the coffee and place side by side over the ricotta layer in the dish. Layer the berries over the biscuits. Cover with the remaining ricotta mixture and smooth the top evenly. Sprinkle evenly with cocoa.
- Cover and refrigerate for four hours to allow flavours to develop.
Serving suggestion
Serve sprinkled with extra berries, fresh mint leaves, or chopped unsalted pistachios for added crunch.
Variations
Use banana and blueberries for a different flavour combination.
To make this recipe gluten free, buy or make gluten free savoiardi sponge finger biscuits.
Cooking tips
Use fresh ricotta cheese, rather than smooth ricotta cheese for the best results.
Lightly dip the biscuits in the coffee. If you soak them for too long, they will become soggy and excess liquid will seep through the layers.
Money-saving tips
Buy vanilla essence instead of vanilla bean extract for a cheaper option.
Buy fresh ricotta cheese from the deli section, rather than a large tub from the supermarket for a cheaper option.
Buy fruit that is in season for a more affordable option.
Storage tip
To refrigerate, store berrimisu in a reusable container for up to three days.
Nutrition tips
Berries are an excellent source of vitamin C.
Swapping heavy cream and mascarpone for reduced-fat ricotta and Greek yoghurt makes this recipe lower in saturated fat, and a good source of calcium to support bone health.
This recipe does not contain alcohol, which is known to increase your cancer risk, and makes it family-friendly for all ages to enjoy.
