Ingredients

• 250ml/9fl oz double cream
• 4 tbsp limoncello liqueur
• 200g/7oz white chocolate
• finely chopped
• 500g/1lb 2oz frozen mixed berries (unthawed)

Directions

• Put the double cream and two tablespoons of the limoncello in a milk pan
• and heat it until just about to come to the boil
• but not actually boiling.
• Take the pan off the heat and add the white chocolate
• then swirl the pan about so that it is all submerged.
• Take the berries out of the freezer and arrange them in a single layer in a dish or plate that has a small lip (so that the sauce doesn’t drip off later). Sprinkle with the remaining two tablespoons of limoncello and leave for five minutes
• during which time you can swirl your white chocolate pan about every now and again to help the chocolate melt into the lemony cream.
• Using a rubber spatula
• gently stir the chocolate-cream mixture
• still off the heat
• until it’s smooth
• then pour it over the berries and serve immediately.