You will also need 4 x pretty glasses, sundae glasses or short tumblers.
Whisk the mascarpone and yogurt together until smooth.
Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with 2 teaspoons icing/powdered sugar to sweeten.
Crush the biscuits.
Now begin layering the glasses. First, divide half the biscuits between the glasses, spreading them evenly over the base. Sprinkle 2 tablespoons of the Marsala (or whatever you are using) over the biscuit crumbs.
Spoon a quarter of the mascarpone mixture over the biscuit crumbs and smooth the surface.
Next, divide half the fruit between each of the glasses and then layer with another quarter of the mascarpone mixture and smooth the surface.
Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Add another quarter of the mascarpone mixture and smooth the tops.
Finally spoon over the remaining fruit and finally the last quarter of the mascarpone mixture.
You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.
Halve the reserved strawberries and decorate each glass with the reserved fruit.
Sieve over a dusting of icing/powdered sugar just before serving.
Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.
Now place a chicken breast between 2 pieces of cling film/plastic wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten. Repeat with the three remaining pieces of chicken.
Spread the flour over a plate. Then coat each chicken breast in the flour, shaking off any excess and transfer to a clean plate. Set aside.
Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.
Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.
Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.
Depending on the size of your pan this may be needed to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, sauté for 4 minutes on each side, until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
Reduce the heat under the pan to very low. Add the wine and thyme and scrape up any crusty bits from the bottom of the pan. Stir for 1 minute. You just want the wine to warm through but not evaporate.
Pour the sauce over the chicken and vegetables and serve with linguine.