Mixed Berry Tiramisu
By: Anonymous
Published: Sunday, April 4, 2010 - 4:33am

Ingredients




1 12-oz package unsweetened
Frozen mixed berries
12 tablespoons Sugar
1 10-oz package frozen
inch Raspberries syrup, thawed
1/4 cup Raspberry liqueur
2 teaspoons Vanilla extract
3 4.40-oz packages Champagne
Biscuits (4" ladyfingers)
3 8-oz packets Mascarpone
Cheese*
1 pint Strawberries, hulled
1 pint Raspberries
1/2 pint Blueberries

Preparation

1 Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. 2 Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add 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. 3 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. 4 In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. 5 Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit. 6 Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover, chill at least 4 hours or overnight. 7 Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve. 8 * 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