1. Start by making the coulis. Place the raspberries and redcurrants into a Smeg saucepan with the golden caster sugar.
2. Set over a medium heat, crushing using a wooden spoon until the sugar has dissolved and the berries have become saucy,
3. Meanwhile put the mascarpone, cream, vanilla and icing sugar in a bowl and whisk using the Smeg Handmixer, until it just holds soft peaks.
4. Spread the cream mixture into the pastry case in an even layer.
5. Strain the berry coulis mixture through a sieve, then chill until ready to serve.
6. Decorate with fruit, however you like.
Personalise!
Choose from the selection of ingredients below to make this dish more exciting – some examples are below:
• Flavour the Mascarpone, add flavourings such as vanilla, almond, citrus zest or spices to the mascarpone.
• Add liquor – incorporate a splash or liqueur such as Amaretto or Limoncello to add a subtle kick.
• Use a variety of fruits, use a mix of seasonal or exotic fruits. Even opt for roasted or poached fruit in a syrup infused with spices or even liquor for a richer taste.
• Add layers and textures – add fruit compote or a jam layer under the mascarpone for added depth and flavour. Even add crunchy elements by sprinkling toasted nuts over the fruit.
