Hark! Who goes there?
- 48,025 visitors
Follow Me On Pinterest
MyFitnessPal - Free Calorie Counter
- https://t.co/ZklMPxtC7b 1 week ago
- RT @tartecosmetics: Swatched these bad boys on our IG story today!! Head on over there and check it out! 🌈 https://t.co/AKymvjTyBk 3 weeks ago
- RT @theblaze: Liberals have epic meltdown after NYT columnist suggests science behind climate change isn’t certain buff.ly/2phHUgO… 3 weeks ago
- RT @clotildenet: 25 beautiful French songs transporting you straight to Paris. (Includes handy Youtube + Spotify playlists!) https://t.co/S… 3 weeks ago
- RT @DineshDSouza: While his private plane waits to take him back home afterward--no wonder the technical name for actor is #hypocrite https… 3 weeks ago
This work by CultureChoc2010 is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License
Legal Notice© CultureChoc2010, 2010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to CultureChoc2010 with appropriate and specific direction to the original content.
- Behind The Blog
- Chaussure Au Moment
- Cooking In Stilettos: The PAGE, Not The Blog
- Basil and Sun-dried Tomato Pesto With Grilled Chicken and Pasta
- Brined Pork Chops
- Grilled Beef Brasciole
- Jacqui’s Neopolitan Meatballs
- Lazy Tuna: Borrowed From Firenze.
- Mixed Berry Tiramisu
- New England Clam Chowder: The BEST
- Pantry Scungilli Salad
- Pasta Caprese
- Pasta With Sun-Dried Tomatoes
- Pop Art: Raspberry Icebox Cake
- Summer Garden Tomato Salad
- Dinner At The Bar
- Journal of a Dieting Diva
- Shake It Like A Polaroid
- Shoe Shock
- addictions Animals beauty Blogging boobs cancer cats children Christmas Clothing cooking death dessert dining out driving education entertainment family fashion food France funny stories gravy hair happiness health history Holidays home humor Italian Food Jersey Shore jewelry kids lessons learned life Life Then And Now Losing Loved Ones love marriage memories mother movies murphy's law my life New Jersey Paris pasta personal pets photography photos pictures rants recipes restaurant reviews restaurants road rage salad sample sales seafood shoes shopaholic Shopping soup stories summer teaching the Jersey Shore travel vacation venting women wordpress writing
Login To Wordpress
This Blog Is Protected
May 2017 M T W T F S S « Feb 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Login To WordPress
Become A Fan On Facebook
Tag Archives: baking
One of my favorite desserts is Tiramisu, whether it’s a traditional version, a toasted almond treat or a berry delight. Every year I dazzle my holiday dinner guests with a Mixed Berry Tiramisu, a recipe that I cut out of a Bon Appétit Magazine ages ago. I cannot take credit for this recipe but I will take credit for its execution.
- 1 10-ounce package frozen raspberries in syrup, thawed
- 1/4 cup raspberry liqueur
- 3 4.40-ounce packages Champagne biscuits (4-inch-long ladyfinger-like biscuits)
- 3 8-ounce containers mascarpone cheese
- 2 teaspoons vanilla extract
- 1 1-pint basket strawberries, hulled
- 2 1/2-pint baskets raspberries
- 1 1/2-pint basket blueberries
Cook frozen mixed berries and 6 tablespoons sugar in 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 liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high 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 syrup; 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.
I hope you’ll try it. Enjoy!
Recipe courtesy of Bon Appétit, August 1993.
© 2010 J. H-M and CultureChoc2010.