Summer berry tiramisu

Heat water and a little sugar in a saucepan over medium-low heat until the sugar dissolves, about a minute; turn off the heat.

Add quartered fresh strawberries, blueberries and raspberries, mix gently to coat, and leave to infuse about 10 minutes until softened.

Strain through a sieve, saving the liquid; cool the berries in a separate bowl.

Variation: add a little creme de cassis or Chambord to the liquid.

Whip the heavy whipping cream with a little sugar and vanilla extract with a hand mixer to soft peaks, about two minutes; add the mascarpone and whip to stiff peaks.

Dip ladyfingers quickly in the berry liquid and line an eight by eight dish; scatter half the berries and spread half the mascarpone cream; repeat the layers and smooth the top.

Refrigerate roughly two to four hours.

Garnish with toasted slivered almonds and fresh berries, and dust with powdered sugar.