With Wimbledon in full swing, I’m thinking many of you will be craving that classic strawberries and cream combo – but I fancied creating something a bit more indulgent.

Enter my delicious Berry Lasagne. It’s got all the elegance of Centre Court but also satisfying with layers of creamy mascarpone and juicy summer berries between delicate sponge fingers.

This is completely no-bake, so you can prep it during the morning and have it perfectly chilled by the time you sit down to watch the evening match. A perfect treat to cheer on your favourite players. 

Prep Time: 45 minutes
Chill Time: Overnight (minimum 6 hours)
Serves: 6-8

Ingredients

For the Cream Layer:

• 225g mascarpone cheese, room temperature
• 240ml Greek yoghurt (natural)
• 60g icing sugar
• 1 tsp vanilla extract
• 240ml double cream

For the Berry Layers:

• 900g fresh strawberries, hulled and sliced (reserve 225g of the prettiest ones for topping)
• 150g fresh blueberries (reserve 50g of the best ones for topping)
• 3 tbsp caster sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp cornflour

For Assembly:

• 2 packets (200g each) sponge finger biscuits
• 180ml berry juice or light fruit juice
• Fresh mint leaves for garnish (optional)

Method

Prepare the Berries:

1. Set aside the prettiest 225g strawberries and 50g blueberries for the final topping.
2. In a large bowl, gently toss the remaining sliced strawberries and blueberries with caster sugar, lemon juice, and lemon zest. Leave for 15 minutes to release juices.
3. Remove about 200ml of the berry mixture (including juices) and place in a small saucepan. Set aside the rest of the macerated berries for the middle layer.
4. Add cornflour and gently simmer for 3-4 minutes until thickened. The heat will help break down the berries.
5. Use a stick blender directly in the pan to blend until smooth and glossy.
6. Cool completely – this will be your glossy top layer.

Make the Cream Filling:

1. In a separate bowl, whisk together mascarpone, Greek yoghurt, icing sugar, and vanilla until smooth.
2. In another bowl, whip double cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until just combined. Don’t overmix.

Assemble the Lasagne:

1. Arrange a single layer of sponge fingers in the bottom of a 20x20cm square dish, fitting them snugly together. (Here is the link to the square tin I used for this recipe)
2. Generously brush with half the berry juice (about 90ml), allowing them to soak for 2-3 minutes until softened.
3. Spread half of the cream mixture evenly over the sponge fingers.
4. Add the remaining macerated berries (not the cooked coulis), spreading gently.
5. Add another layer of sponge fingers, generously brush with remaining berry juice (90ml) and allow to soak for 2-3 minutes.
6. Spread remaining cream mixture over the second layer of sponge fingers.
7. Carefully spread the cooled berry coulis over the cream layer.
8. Arrange the reserved fresh berries on top of the coulis.
9. Cover and refrigerate overnight (minimum 6 hours) for best stability.

To Serve:

1. Garnish with fresh mint leaves if desired. Cut into thick squares and serve chilled.