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
- 500 gr raspberries
- 300 gr raspberries in syrup (frozen)
- 300 gr strawberries
- 150 gr sugar
- 130 gr raspberries (fresh)
- 120 gr packets mascarpone
- 120 gr champagne
- 90 ml sugar in a saucepan over heat until mixture resembles jam (heavy)
- 75 gr sugar
- 60 ml raspberry liqueur
- 9 gr 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 1.5 pounds cream cheese with half cup whipping cream and 6 tablespoons sour cream. Use 3 cups for this recipe. Bon Appetit Magazine August 1993
