Whisk the mascarpone and yogurt together until combined.
Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with icing/powdered sugar to sweeten.
Break the biscuits into small pieces.
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, then top with a quarter of the mascarpone mixture.
Next, divide half the fruit between each of the glasses and layer with another quarter of the mascarpone mixture.
Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Top with another quarter of the mascarpone mixture.
Add the other half of the 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.
Decorate with the reserved fruit and sieve over a dusting of icing/powdered sugar just before serving.
a little icing sugar/powdered sugar, sifted, for dusting
For the cream filling
250g mascarpone (straight from the fridge)
200g fromage frais (straight from the fridge)
1 tbsp caster sugar/white sugar
For the icing
55g (2 oz) icing sugar/powdered sugar (½ cup)
A 23 × 32.5 × 1cm (9 × 13 × ½ inch) deep baking tin/pan lined with baking parchment and lightly greased.
For the lemon curd
For this you will need a heatproof bowl that can be sat over a pan of just simmering water. The bowl must not be able to touch the water.
While the water is heating up in the pan, prepare the ingredients. Zest one of the lemons and put this aside for using in the sponge. Zest 1½ of the remaining 2 lemons and place in the bowl. Juice all 3 lemons and add this to the bowl (the 3 lemons should produce 9 tablespoons of juice). Also add the eggs and sugar. Whisk all the ingredients together and then place the bowl over the pan of simmering water.
Add the butter a little at a time to the bowl, whisking between each addition until well blended.
Whisk the curd occasionally to keep the mixture smooth and cook until it has thickened, about 15 minutes.
Remove the bowl from the pan and let the mixture cool. Then cover the curd with clingfilm to prevent it forming a skin and refrigerate so it has a chance to become well chilled.
For the sponge
Preheat the oven to 200°C (400°F) (gas 6)
Put all the ingredients except the icing sugar/powdered sugar in a large bowl and whisk for 1 minute. Use either an electric hand mixer or a food mixer.
Heat a little water and add 1 tablespoon to the mixture and whisk briefly, just enough to mix in.
Spoon the mixture into the prepared baking tin and smooth it out to an even layer. Bake for 8 to 10 minutes but do not open the oven door before 8 minutes has elapsed or the sponge could sink. The sponge is cooked when if feels springy in the centre if lightly touched with the forefinger.
Remove the cake from the oven and leave it for 5 minutes to cool in the tin.
Meanwhile, cut a piece of baking parchment 40cm (16 in) long and lay it flat. Heavily dust all over with icing sugar/powdered sugar. Turn the sponge out onto the sugared paper and carefully remove the lining paper. Now dampen a tea towel and lay over the sponge and leave for 3 minutes. This will make it easier to roll the sponge but it needs to still feel slightly warm.
To roll up the sponge, lift the paper from one of the shorter sides and fold it over the edge of the sponge. Carefully roll up the sponge and the paper together as tightly as possible. Gently lift onto a wire rack to cool completely.
For the cream filling
Whisk together the mascarpone, fromage frais and sugar until soft and creamy.
Unroll the sponge and evenly spread all-over with two-thirds of the lemon curd and two-thirds of the cream filling. Now gently roll up the sponge again but this time more loosely and carefully lift onto a serving plate.
For the icing and decoration
Using a zester, remove the zest from the lemon to get long, curly strands and put on a small plate. Sprinkle over about half a tablespoon of lemon juice and stir to coat the zest strands.
Now to make the icing, sift the icing sugar/powdered sugar into a small bowl and stir in about one tablespoon of lemon juice, enough to make a thin glaze. Using a spoon, and starting at one end, quickly drizzle the glaze across the roulade back and forth, working down the roulade to the other end.
Tip the zest onto a piece of kitchen paper to absorb any excess lemon juice and then scatter the zest over the top of the roulade.
Stir the remaining lemon curd and cream filling together and spoon into a small serving bowl.
The roulade is then ready to be sliced and served with a spoonful of the lemon cream.
The roulade can be made and refrigerated, lightly covered, a few hours in advance and removed 30–60 minutes before slicing and serving.
Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.
Line the four ramekin dishes with cling film, overlapping the edges, and set to one side.
Beat together the cream cheese and mascarpone in a large bowl. (A food mixer or hand held whisk does this easily.)
In a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.
Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.
Divide the mixture between the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film over the top and place in the freezer to become firm, about 45 minutes.
For the fruit compote
Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Over a medium heat, cook the fruit until it starts bubbling, then reduce the heat to a medium-low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Continue to cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
Unfold the cling film from the top of the ramekins and invert each one on a plate, then carefully remove the rest of the cling film. Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.