Red Mixed Berry

Featured Recipe

Red Mixed Berry "Tiramisu" Style Dessert Servings: 8  Source: Adapted from Gourmet Magazine, January 2009

•	1 1/2 cups water
•	1 cup plus 1/2 cup sugar
•	3 tbsp. orange liqueur
•	4 large egg yolks
•	1/3 cup dry Marsala
•	1 lb. mascarpone
•	1 cup heavy cream
•	1 cup Culinary Traditions™ Red Mixed Berry,  thawed
•	36 crisp Italian lady-fingers
•	Confectioners' sugar
Method:
1.	In a medium saucepan, combine the water and 1 cup of the sugar and bring to a boil.
2.	Stir in the orange liqueur, then cool.
3.	Beat egg yolks, Marsala and remaining ½ cup sugar in a metal bowl set over a saucepan of barely boiling water using a whisk until tripled in volume, 5-8 minutes.
4.	Remove from heat and beat in mascarpone until just combined.
5.	Beat cream in a large bowl until it holds stiff peaks.
6.	Fold mascarpone mixture into cream gently but thoroughly.
7.	Fold in Red Mixed Berry puree.
8.	Dipping both sides of each ladyfinger into the orange syrup, line the bottom of a 13x9x3” baking pan with 18 ladyfingers in 3 rows, trimming if necessary to fit.
9.	Spread ½ of the mascarpone filling on top.
10.	Dip remaining 18 ladyfingers in syrup and arrange over filling.
11.	Spread remaining mascarpone filling on top and dust with confectioners’ sugar.
12.	Chill, covered at least 6 hours.
13.	To serve, let stand at room temperature 30 minutes and dust with additional confectioners’ sugar.