Prepare the berry juice: Remove the stalks from the strawberries and roughly chop. Place in a bowl with the raspberries and the castor sugar. Mix together and cover with cling-film. Place the bowl over a pot of simmering water and leave for 1 hour over a low heat. Remove from the heat and refrigerate for a further hour.
Line a chinois with a double-layer of muslin cloth and place over a clean bowl. Pour the berry mix into the muslin cloth and allow the berry juice to filter through until only the dried berry pulp remains. Discard the pulp.
Prepare the mascarpone sorbet: Place the mascarpone into a bowl with the sugar syrup and grated lime zest. Gently mix together. Take care not to over-beat or the mascarpone will become grainy. Transfer to an ice-cream machine and churn until firm and creamy. Add the lime juice and churn for a further minute. Transfer to a container and freeze until ready to use.
Prepare the fruit and arrange in 4 chilled bowl plates. Stir the champagne through the berry juice and pour over the fruit. Make a quenelle of mascarpone sorbet and place in the centre of the fruit.
© 2005 Liam Tomlin. All rights reserved.