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Add a photoServings: 10
Ingredients
- 1 x 12-ounce package unsweetened
- Â Â Frzn mixed berries
- 12 Tbsp. Sugar
- 1 x 10-ounce package frzn
- Â Â Raspberries in syrup, thawed
- 1/4 c. Raspberry liqueur
- 2 tsp Vanilla extract
- 3 x 4.40-ounce pkgs. Champagne
- Â Â Biscuits (4" ladyfingers)
- 3 x 8-ounce packets Mascarpone
- Â Â Cheese*
- 1 pt Strawberries, hulled
- 1 pt Raspberries
- 1/2 pt Blueberries
Directions
- Cook frzn mixed berries and 6 Tbsp. sugar in a heavy medium saucepan over medium heat till mix resembles jam and is reduced to 1 c., stirring frequently, about 15 min. Cold jam mix.
- Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Throw away solids. Add in raspberry liquer to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of a 9-inch springform pan with 2 3/4-inch sides.
- Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
- In bowl, whisk mascarpone with 6 Tbsp. sugar and vanilla to blend.
- Set aside. Thinly slice sufficient strawberries to measure 1/2 c.. Gently spread half of jam mix over biscuits in bottom of pan. Spoon half of mascarpone mix over; smooth top. Sprinkle with sliced strawberries, 1/2 c. fresh raspberries and 1/2 c. blueberries. Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit.
- Gently spread remaining jam mix over biscuits. Spoon remaining mascarpone mix over; smooth top. Cover, refrigerateat least 4 hrs or possibly 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 c. whipping cream and 6 Tbsp. lowfat sour cream. Use 3 c. for
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 397 | |
| Calories from Fat 231 | 58% |
| Total Fat 25.71g | 32% |
| Saturated Fat 14.37g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 256mg | 11% |
| Potassium 236mg | 7% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 23.38g | 16% |
| Protein 5.79g | 9% |
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