1 12-oz package unsweetened
1 frozen mixed berries
12 tbsp sugar
1 10-oz package frozen
1 raspberries in syrup, thawed
1/4 cup raspberry liqueur
2 tsp vanilla extract
3 4.40-oz packages champagne
1 biscuits (4 ladyfingers)
3 8-oz packets mascarpone
1 cheese*
1 pt strawberries, hulled
1 pt raspberries
1/2 pt blueberries
Directions
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.
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. 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 tablespoons sugar and vanilla to
blend. 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. Gently spread remaining jam
mixture over biscuits. Spoon remaining mascarpone mixture over;
smooth top. Cover, chill at least 4 hours or 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 cup whipping cream and 6 tablespoons sour cream. Use
3 cups for this recipe. Bon Appetit Magazine August 1993
Servings: 10 servings
Mixed Berry Tiramisu Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
We are able to follow the history of meal recipes back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move on, there are two recipe books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of meals cooked for the rich and wealthy people of that period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the Middle-East, such as basil and rosemary. The introduction of these new culinary ideas caused a surge in recipe books, some of which are now in academic collections. During the following few hundred years, the powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. However, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the 1900s, recipe publications were highly popular as a result of increased literacy, people having more spare time and having more disposable income. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Mixed Berry Tiramisu recipe.
