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Mixed Berry Tiramisu

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      Title: MIXED BERRY TIRAMISU
 Categories: Desserts, Cakes, Fruits
      Yield: 10 Servings
 
      1    12-oz package unsweetened
           Frozen mixed berries
     12 tb Sugar
      1    10-oz package frozen
           Raspberries in syrup; thawed
    1/4 c  Raspberry liqueur
      2 ts Vanilla extract
      3    4.40-oz packages Champagne
           Biscuits (4" ladyfingers)
      3    8-oz packets Mascarpone
           Cheese*
      1 pt Strawberries; hulled
      1 pt Raspberries
    1/2 pt Blueberries
 
  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
 
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