Ingredients
- 12 unsweetened mixed berries (frozen)
- 9 springform with (pan)
- 4 ladyfingers
- 3 length
- 2 3/4 sides
- 1 blueberries
- 1 biscuit
- 1/2 jam mixture over biscuits in bottom (pan)
- 1/2 gently spread
- 1 pt raspberries
- 10 oz raspberries in syrup (frozen)
- 1 pt strawberries
- 12 tb sugar
- 1/2 cup raspberries (fresh)
- 8 oz packets mascarpone
- 4 3/8 oz champagne
- 6 tablespoons sugar in a saucepan over heat until mixture resembles jam (heavy)
- 6 tablespoons sugar
- 1/4 c raspberry liqueur
- 2 ts vanilla extract
- 1/2 slices mascarpone mixture over
syrop; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover, chill at least 4 hours or overnight. Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve. * Mascarpone is Italian cream cheese available at Italian markets and specialty food stores. If unavailable, blend 1 1/2 pounds cream cheese with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for this recipe. Bon Appetit Magazine August 1993
