Bursting with summer flavour, this tasty dessert will go down a treat at a BBQ or garden party!

Ingredients:
1 pack of sponge fingers (approx 30)
1 can mixed berries in syrup
6g powdered gelatine (1/2 a sachet)
180g light cream cheese
1 tbsp caster sugar
150ml double cream
250g strawberries
Raspberries to serve.

Method:
1. Line a 13cm x 22cm loaf tin ( or as close as you have got) with cling film.
2. Drain the syrup from the can of fruit and reserve.
3. Trim the sponge fingers to line the base and sides of the tin, leaving a few for the top.
4. Dip the fingers into the syrup and line the tin with them straight away.
5. Dissolve the gelatine in 100ml of water, over a pan of hot water.
6. Beat the cream cheese and sugar in a bowl until smooth. Stir in the cream and gelatine mixture.
7. Fold in the mixed berries and chopped up fresh strawberries then pour the mixture into the tin.
8. Top with the remaining fingers and brush them with more syrup.
9. Chill for several hours or overnight until set.
10. Turn out onto your serving plate and serve sliced with fresh raspberries.

Note: I couldn’t get a can of mixed berries so I bought a can of strawberries to get the syrup and also a pack of frozen mixed berries of which I used a few tablespoons. When defrosted, these gave a bit of dark juice which coloured the creamy mixture. I used the canned strawberries alongside the fresh raspberries to serve.

Please adhere to any social distancing guidelines that are in place if you plan to make this dessert for a party or gathering.