Instructions: 1. Put the chocolate in a small heatproof bowl and stand it over a pan of simmering water.

2. Heat gently, stirring, unitl the chocolate has melted.

3. Reserve a few whole raspberries and strawberries and mash the remainder with the banana, or puree in a blender or food processor and pour into a bowl.

4. Whip the cream until stiff and fold it into the fruit puree with the melted chocolate and the whole fruit pieces.

5. Sift over the icing sugar and fold it in.

6. Place the biscuits in a dish. Mix together the Marsala or sherry, orange juice or water and liqueur and sprinkle it over the biscuits, making sure they all become wet.

7. Leave to soak for a few seconds only.

8. Line the base and sides of a 500ml (18 floz) freezerproof mould or pudding basin with the biscuits, arranging them with their sugared sides facing outwards.

9. Fill it with the fruit mixture and cover with any remaining biscuits.

10. Put the dessert in the freezer for at least 45 minutes or until it feels firm to the touch all over.

11. Turn it out onto a plate and dredge with icing sugar or decorate with extra whipped cream. Serve immediately.

NOTES : This is a typical example of a semifreddo (half-way to ice cream) dessert, popularly known as zuccotto. The pudding is frozen just long enough to make it firm but not solid.

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