Ingredients: Per 4 servings
- 1 lb berries (wild strawberries, blueberries, raspberries, blackberries, etc)
- 1 lb Mascarpone cheese
- 4 oz sugar
- 4 egg yolks
- 2 egg whites
- ¼ cup Marsala wine
- 12 Ladyfingers
- ⅛ oz cocoa powder
Pass the fruits through a sieve to collect the juice.
Mix the mascarpone cheese with the sugar in a bowl.
Whip the egg yolks in bain-marie for 5 minutes or until the change to a lighter color, add them to the mascarpone cheese with the Marsala wine.
Whip the egg whites until stiff and gently add them to the rest of the mix.
In a glass pan place a layer of ladyfinger biscuits, brush them over with the raspberry juice and cover with a layer of mascarpone cheese. Repeat twice and then top with unsweetened cocoa powder.
Complete by decorating the top with a few raspberries.
Refrigerate a few hours before serving.
To get perfectly whipped egg whites, remember to add a pinch of salt before whisking and make sure that there are no traces of egg yolk or any other type of fat on the whisk or in the bowl.
The most famous wild berries
- Raspberry: In Italy they grow in mountain zones between 2000 and 6200 ft. They can be found in shady woods, lining the trails or rocky patches.
- Black Bilberry: In Italy they grow in the Alps and in the central-north part of the Appenini between 1600 and beyond 7200 ft. They are a low shrubs typical of the under bush, but can be found in sunny pastures as well.
- Red currant: Are common in North Europe but can be found only in a few spots in the Alps and the north Appenini, especially in damp woods and cool rocky patches up to 7200 ft. in altitude.
- Gooseberry: The authentic family of wild gooseberry can still be found in Italy in the Alps and central-north Appenini up to an altitude of 5550 ft. They grow in shrubby areas, along the borders of woods and in rocky spots.
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