All nutrition values are per serve.
- 200g good-quality dark cooking chocolate, finely chopped
- 12 savoiardi biscuits
- 500g fresh or frozen hulled strawberries or raspberries
- 300mls thickened cream
- 1 tablespoon icing sugar
Place the chocolate in a medium heat-resistant bowl and stir over a saucepan of simmering water until the chocolate has melted and is smooth. Remove from heat.
Dip one end of each of the savoiardi biscuits into the melted chocolate to coat well. Place on a foil-lined tray and stand in a cool place until chocolate is set.
Lightly mash half the strawberries or raspberries. Beat the cream and icing sugar in a medium bowl with electric beaters until soft peaks form. Add the mashed berries and gently fold them through the cream mixture with a metal spoon until just combined. Spoon into a serving bowl or smaller individual bowls.
Serve the chocolate-coated savoiardi biscuits with the berry cream accompanied by the remaining berries.