Recipe courtesy of Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit:


  • 3 Egg yolks
  • 100g Sugar
  • 1 Vanilla pod split and de-seeded
  • 250g Mascarpone
  • 250g Semi-whipped cream
  • Sponge fingers
  • 100ml Cream
  • 150g Fresh raspberries and blueberries
  • 100ml Sherry dry or sweet


  • STEP 1

    In a bowl, cream the egg yolks, sugar and vanilla together until smooth.

  • STEP 2

    Fold the mascarpone into the mixture, then fold in the semi-whipped cream so all the ingredients are combined.

  • STEP 3

    In a glass ramekin, add the sponge fingers and gently press the berries into them.

  • STEP 4

    Spoon over the sherry until absorbed.

  • STEP 5

    Finally add the cream mixture over the berries and sprinkle with toasted flaked almonds and a glacé cherry to decorate.