Merry Christmas Will!!!
I hope you have a chance to make this some time, it is my combination of Triamisu, Zuppe Inglese and Trifle, and it is delicious - mixed berries, mascarpone custard, soaked savoiardi biscuits and Framboise liqueur, Christmas in a bowl.
500g fresh raspberries, blueberries, blackberries & strawberries
3 tbsp caster sugar
1 tbsp Framboise
2 tbsp raspberry jam
2 large free range egg yolks
1/3 cup caster sugar
2 tsp vanilla extract
200g Savoiardi biscuits (Lady's Fingers)
2 cups fresh raspberries
1 cup chilled cream, whipped to soft peaks
1/4 cup toasted flaked almonds or crumbled praline optional.
Heat mixed berries in a saucepan with water and sugar. Stir over a medium heat until berries are mushy and sugar is dissolved, about 8 minutes. Add Framboise.
In a bowl beat egg yolks with 1/3 cup sugar and vanilla until pale and thick. Beat in mascarpone until smooth.
Divide Savoiardi biscuits into two piles. Using the first pile, dunk each biscuit into the berry mush and use them to line the base of a serving dish. Pour over an extra 1/2 cup of raspberry mush so that they are well soaked. Sprinkle over 1 cup of fresh raspberries. Use half of the mascarpone mix to cover this layer (just over half a cup). I spoon on about 6 blobs then spread them together using the back of a tablespoon. Repeat the Savoiardi layer using the remainder of the raspberry mush, but do not add the fresh raspberries. Chill in the fridge for 10 minutes while you have a bit of a clean up, then repeat the mascarpone layer. The dessert can be prepared to this step, covered with cling film and refrigerated over night - or for at least 6 hours. When ready to serve top with whipped cream, sprinkle with remaining cup of fresh raspberries and if desired, toasted flaked almonds or crumbled praline.