INGREDIENTS:
1 12 oz. package frozen mixed berries
6 tablespoons sugar
1 10 oz. package raspberries, frozen
1/4 cup raspberry liqueur
3 packages ladyfingers
3 8 oz. containers mascarpone cheese, room temperature
6 tablespoons sugar
2 teaspoons vanilla extract
1 cup fresh strawberries, thinly sliced
1 cup fresh raspberries
1 cup fresh blueberries
METHOD:
Place frozen mixed berries and 6 tablespoons sugar in a heavy saucepan. Cook over medium heat until the mixture is reduced to 1 cup and resembles jam, about 15 minutes. Cool.
Thaw frozen raspberries and strain the syrup through a sieve set over a bowl, gently pressing on solids. Discard the solids. Add raspberry liqueur to raspberry syrup to combine.
Quickly dip half of a ladyfinger into the syrup and place it into a spring-form pan with removable bottom (9 x 2 3/4 inches) around the edges of the pan in an upright position. Dip more of the ladyfingers into the syrup and cover the bottom of the pan.
In a bowl, whisk mascarpone cheese with 6 tablespoons of sugar and vanilla to blend. Set aside. Gently spread half of the jam mixture over the ladyfingers in the bottom of the pan. Spoon half of the mascarpone mixture over the jam mixture and spread evenly and smoothly. Sprinkle on half a cup EACH of the sliced strawberries, raspberries, and blueberries.
Dip more ladyfingers into syrup and layer over the berries. Gently spread the remaining jam mixture over the ladyfingers. Spoon the remaining mascarpone mixture over the ladyfingers and smooth the mixture.
Cover and chill for at least 4 hours or overnight. Garnish top with remaining berries and sprigs of rosemary. Release the pan sides and transfer to platter.
SOURCE: First place winner, Dr. Ted Bailey, Berry Festival 2008
