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Nutrition Facts
Serving Size 1 (252g) Recipe makes 10 servings The following items or measurements are not included below: Frangelico 500 g mascarpone vanilla bean paste
Calories 505
Calories from Fat 252		(50%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 12.6g	63%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 224mg		74%
Sodium 88mg		3%
Potassium 448mg		12%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 9.0g	35%
	Sugars 30.9g
Protein 10.1g		20%
Vitamin A 504mcg		10%
Vitamin B6 0.2mg		10%
Vitamin B12 0.4mcg		7%
Vitamin C 63mg		106%
Vitamin E 2mcg		9%
Calcium 93mg		9%
Iron 4mg		27%
detailed view... how is this calculated?

Berry Mascarpone Christmas Gateau Recipe #269002

I saw this on the cover of Family Circle magazine and it looked amazing. Just perfect for our hot Aussie Christmas. This need to be chilled overnight. For Australians or New Zealanders out there, instead of the 90grams chocolate you can use 3 flake bars.

by Jewelies

30 min | 30 min prep

SERVES 10

2/3 cup Frangelico
3 (120 g) punnets fresh raspberries
250 g punnet strawberries, hulled, roughly chopped
1 tablespoon caster sugar
300 ml thickened cream
2 (250 g) containers mascarpone
2 teaspoons vanilla bean paste
1/2 cup extra caster sugar
3/4 cup roasted hazelnuts, chopped
2 (250 g) packets sponge cake fingers (sponge-finger biscuits)
90 g chocolate, crumbled
2 (120 g) punnets raspberries, to serve
2 (250 g) punnets strawberries, to serve

Line the base and sides of a 24cm spring form tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine and set aside.
Whip the cream in the large bowl of an electric mixer until soft peaks form. Add the mascarpone, vanilla and extra sugar, then beat on low speed till thickened slightly (it takes seconds). Fold in the hazelnuts.
Pour remaining liqueur into a shallow dish. One at a time dip in one-third of the biscuits and arrange over the base of the tin, cutting to fit where necessary. Top with one-third of the mascarpone mixture. Spoon over half the berry mixture. Repeat layering, using half the biscuits and mascarpone mixture, then the remaining berry mixture. Top with remaining biscuits, pressing down firmly. Spread the remaining mascarpone mixture over the top. Cover and refrigerate overnight.
To serve, sprinkle the top of the gateau with flake. Cut into wedges and serve with the extra berries.

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Berry Mascarpone Christmas Gateau Recipe #269002

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