I made this recipe to take to Jan's on Wednesday just gone. So that there was no rushing round trying to either finish eating it or sorting out putting the remainder into a different dish after the frivolities at Jan's, I used disposable clear plastic picnic salad bowls from Sainsburys. The amount divided into two dishes but I really felt that the shallow dish I normally use is much better in terms of evenly spreading everything out:
425ml/3.75 pint good quality raspberry yoghurt
Icing sugar, sifted
2 x 150g punnets raspberries
20 sponge fingers
Muscat wine (optional)
Beat the mascarpone until soft, Stir in the raspberry yoghurt. Taste and if necessary sweeten with a little icing sugar. Stir in half the raspberries.
Place 10 of the sponge fingers in a shallow dish, and sprinkle over a little of the Muscat wine, if it's being used. Spread over half the yoghurt, mascarpone and raspberry mixture.
Layer up another 10 sponge fingers and sprinkle over a little more Muscat wine. Spread over the remaining yoghurt mixture. Cover with clingfilm and place in the refrigerator for 12-24 hours.
To serve, put the rest of the raspberries on top and dust lightly with icing sugar.
Things I do: I did whack up the amount of raspberries in the yoghurt mixture a bit, plus was perhaps a little liberal with the Muscat. No-one got breathalysed though :) As I said earlier, a shallow dish works much better.
Right, I always use Muscat wine (a medium sherry would be similar), and without it I think the sponge fingers would be a bit dry. One option could be to sprinkle a small amount of fruit juice over the sponge fingers - peach/mango would probably work well.
It's important to use a good quality raspberry yoghurt such as Onken or an organic variety.
It's a fast version of a fruit tiramisu - there are tons of other recipes out there using different fruits, eggs and goodness knows what else but I've made this Prue Leith recipe for a long time now and it works for me, without too much fiddling on.