- Serves: 8-10 servings
- Prep Time: 30 minutes
- Cook Time: Overnight
- 1 c. each Blueberries, Raspberries, Blackberries, & Strawberries (sliced)
- 1 lb. Mascarpone Cheese
- 1 c. Sour Cream
- 2 c. Heavy Cream
- 1/2 c. Powdered Sugar
- 2 packages Italian Ladyfingers (+1/2 package for decoration, if desired)
- Soaking Syrup
- 1 1/2 pints fresh Strawberries
- 1 tbsp. Sugar
- 1 oz. Strawberry Liqueur or Eau de Vie
To make the soaking syrup, puree the 1 1/2 pints of strawberries until blended. Strain the seeds, then mix with sugar and strawberry liqueur. Set aside until needed.
In a medium bowl, stir together mascarpone and sour cream; in a separate large bowl, whip together the heavy cream and powdered sugar until stiff peaks form. Slowly beat in the mascarpone mixture, then whip until stiff peaks form again. Fold in 1/2 cup each of the blueberries, raspberries blackberries and strawberries.
To assemble the cake, briefly soak the ladyfingers in the syrup, about 30 seconds. In a 10 inch springform pan, layer first the ladyfingers, then half the cream. Top with a 1/4 cup each of the remaining blueberries, raspberries, blackberries, and strawberries. Repeat for a second layer, smoothing out the cream before topping with berries. Cover and refrigerate overnight; unmold before serving. If desired, decorate sides with additional ladyfingers for a more polished look.