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.
Place each chicken breast between 2 pieces of cling film/wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten.
Spread the flour onto a plate. Then coat each chicken breast in the flour, shaking off any excess, and transferring 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.
Add the red pepper, garlic, and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm, while cooking the chicken.
You are now ready to cook the chicken. Depending on the size of your pan this may need 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, cook for 4 minutes each side until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but don’t let it evaporate.
Pour the sauce over the chicken and vegetables. Serve with linguine.