So simple but absolutely delicious, the perfect ending to any dinner.

Place 150ml cold water in a large saucepan with the caster sugar and heat gently until the sugar has completely dissolved. Add 300g of the berries, bring to the boil then bubble for 5 minutes without stirring until the fruit has softened and the liquid is syrupy. Strain through a sieve into a large jug then leave to cool for a few minutes.

Soak the gelatin leaves in a bowl of cold water and when soft squeeze out the excess water and stir into the syrup until completely melted. Add the prosecco slowly.

Divide the berries between 6 glasses or dessert bowls and pour over the fruit and prosecco mix. Chill in the fridge for at least 4 hours until set.

When ready to serve place the cream, vanilla paste and icing sugar in a large bowl and whisk together until thickened to soft peaks. Spoon on top of each jelly and then decorate with the remaining berries and mint leaves.


  • 200 g caster sugar
  • 450 g mixed BerryWorld berries such a raspberries, blueberries, strawberries and blackberries
  • 6 gelatin leaves
  • 750 ml bottle of Prosecco
  • 400 ml whipping cream
  • ½ tsp vanilla paste
  • 3 tbsp Icing sugar
  • 1 bunch of mint leaves to garnish


Per 100g Per Serving
Energy (KG) 677 2073
Energy (kcal) 162 496
Fat (g) 8.3 25.4
Saturated Fat (g) 5.1 15.6
Carbohydrates (g) 15.8 48.4
Fibre (g) 1.0 3.0
Sugar (g) 14.1 43.0
Protein (g) 1.0 3.1
Salt (g) 0.0 0.1