Coppa Stregata (Bewitched Summer Fruits)

For a gloriously tipsy, summer fruit-based dessert try Gino D'Acampo's Strega-flavoured concoction
By Gino D'Acampo
Coppa Stregata (Bewitched Summer Fruits)
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 egg, separated
  • 1 1/2 tbsp caster sugar
  • 100 g mascarpone
  • 50 ml whipping cream, whipped
  • 150 g digestive biscuits
  • 100 g strawberries, sliced, plus 4 strawberries to garnish
  • 50 g raspberries
  • 50 g peaches, peeled and sliced
  • 50 g blackberries
  • 150 ml Strega liqueur


1. In a bowl, whisk together the egg yolk and sugar in a bowl until thick and pale.

2. Add the mascarpone and whisk until combined, then fold in the whipped cream.

3. In a separate bowl, whisk the egg white until stiff peaks form. Fold quickly into the cream mixture.

4. Cover the cream mixture with cling film and chill in the refrigerator for 2-3 minutes.

5. Meanwhile, crush the digestive biscuits into crumbs. In a bowl mix together the digestive crumbs with enough Strega liqueur to form an easily mouldable paste.

6. Place 3 tablespoons of the digestive mixture each in the base of four glass dessert cups.

7. Top the digestive mixture with a mixture of sliced strawberries, raspberries, sliced peaches and blackberries, nearly filling each cup.

8. Top each cup with the cream mixture, garnish with a whole strawberry and either serve at once or refrigerate for a maximum of 6 hours.

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