Berry Tiramisu

(for the berries)

1.5 lbs. mixed berries of your choice
3~4 T granulated sugar
1 T lemon juice
1/2 cup dry Marsala or other dessert wine

(for the custard)

3 egg yolks
6 T granulated sugar
1 T dry Marsala or other dessert wine
10 oz. mascarpone
1 1/2 cups chilled whipping cream

(for assembly)

30 to 36 Italian lady fingers
2 to 3 T brown sugar, for dusting
edible flowers for topping (optional)


>how to make<

(for berries)

*Trim berries and cut any large ones into 1/2"/1cm pieces.

*Place berries in a ceramic bowl and add 3 to 4 T of sugar, the lemon juice and the dessert wine.

*Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.

(for custard)

*Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water.

*Continue whisking until very warm to the touch but not quite boiling, about 5 minutes.

*Add dessert wine and whisk thoroughly for another minute.

*Remove from heat, place in an ice bath and let cool completely.

*Whisk in mascarpone until smooth.

*Whip the cream in a separate bowl until it holds stiff peaks.

*Fold it gently into the mascarpone mixture.

(for assembly)

*Line the bottom of a deep 9" square serving dish with half of the ladyfingers, making compact rows.

*Spread half the berries on top with about half of their juices.

*Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy.

*Cover with half the mascarpone custard.

*Repeat process once more, for a two-layer tiramisu, then refrigerate at least 2 hours and up to 1 day.

*Sprinkle with brown sugar and decorate with edible flowers before serving.

*Cut into squares.

-serves 8 to 10-

Note: I found this recipe in "The New York Times".