Ravneet Gill’s recipe for Italian summer pudding | The sweet spot

The British summer-time classic gets an Italian-style makeover with the addition of mascarpone and marsala

Fantastic Max, my colleague, once asked if I’d ever eaten an Italian summer pudding. He was vague about it but swore it was one of the best desserts he’d ever had, and that it had some sort of cream in it along with the fruit. After some research, I have concluded that the result is a more subtle version of a British summer pudding, with contrasting textures inside, and with sharp, slightly sweet berries, soft, soaked brioche and creamy mascarpone to cut through it all.

UK readers: click to buy these ingredients from Ocado

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