Ingredients:

• 2 tablespoons of Vermeer Dutch Chocolate Cream Liqueur
• 6 tablespoons sugar, divided
• 12 Boudoir Biscuits, sponge fingers or chocolate marble cake
• 75 grams/3 ounces white chocolate, chopped
• 100ml whipping cream
• ½ tub mascarpone cheese
• 1 tablespoons sour cream
• 1 vanilla pod
• 1 punnet total of fresh strawberries, blueberries and/or raspberries, alone or a combination.

Method:

1. Melt the chocolate with whipping cream in small heavy saucepan over low heat. Stir until smooth. Cool mixture to room temperature
2. In a bowl, whisk the cream cheese with sour cream and chocolate mixture
3. Pour the Vermeer Dutch Chocolate Cream Liqueur into a shallow bowl
4. Quickly dip the boudoir biscuit into the liqueur, turning to coat lightly, and then place 3 in each glass
5. Spoon half of the cheese and chocolate mixture into each glass, smooth the top. Sprinkle with half of the mixed berries
6. Top with more dipped ladyfingers, covering berries completely and trimming to fit
7. Follow with remaining cheese mixture
8. Top dessert with the remaining berries
9. Cover; chill at least 6 hours, or overnight
10. Garnish with white chocolate curls, if desired.

Peter Osborne
Peter Osborne, 'The Big Chef', is one of the UK's most accomplished live cooking presenters. Passionate about cooking and fun with it, his television credits include his own series on Granada and appearances on BBC Breakfast and the Breeze and Carlton Food Network. Additionally Peter has written for many regional, national and international titles and can often be heard on Classic Gold cooking a three course meal live on air.

Peter's published titles include:-

• 'Happy Cooking!' (2004)
• 'Best Cooking Tips' (2005)

Peter regularly hosts cooking demonstrations and is a regular at The Ideal Home Show and The Restaurant Show. He is also available to cook for private dinners and corporate events.

Of Peter's cooking, comedian Steve Coogan says 'You're just as a TV chef should be'. Jaspar Carrott adds 'Brilliant' whilst Shane Richie comments 'Fab Food' and Julia Carling describes him as a 'Top Chef'.

For more information and further recipes from Peter Osborne see http://www.thebigchef.com Email Peter any questions regarding his recipes with Vermeer Dutch Chocolate Cream Liqueur at peter@thebigchef.com