Berry Bomb – Late Summer Cake Recipe
The summer of 2013 is about to sing it’s swan song and fall is around the corner. The days are getting shorter and cold breeze chills our summer tanned skin, shorts and skirts are being replaced with jeans and there are not many days left with bare feet in sandals.
Many people, like myself, are desperately trying to hold on the summer a little longer, by throwing garden parties, barbecuing and making fresh drinks and desserts.
My Berry Cake was a successful attempt and my living room was filled with summer while we enjoyed this piece of freshness with a glass of Vino Santo.
Vino Santo is a traditional dessert wine from Tuscany, an elegant and essential addition to any collection of Italian digestive. Vino Santo is made from white grapes and can be used in cakes and desserts, as well as a chilled complement. I used a Sicilian produced Vin Santo Lombardi.
I used a 16 cm /6 inch baking pan for my Berry Bomb, but you can use a bowl or what ever you have in your kitchen. If you are using smaller or larger container than me, remember to subtract or add to the ingredients in the recipe.
Berry Cake
(recipe adapted from Marie Melchior)
2.5 dl (1 cup) Heavy cream
250 g (8 ounces) Mascarpone
1.5 dl (0.6 cup) Greek Yogurt
2 tbsp Powdered Sugar
200-250 g (7 ounces) Lady Fingers
1 dl Vino Santo
400 g (0.8 pounds) Mix of Fresh Berries
1. Whip the heavy cream
2. In a different bowl mix together mascarpone, yogurt and powdered sugar
3. Gently fold the whipped cream into the mascarpone mixture and place in the fridge while arranging the lady fingers
3. Pour Vino Santo onto a plate and dip the lady fingers in it
4. Arrange the lady fingers in a baking pan or a bowl, starting with the bottom and then the sides
5. Fill the lady finger basket with layers of mascarpone mixture and berries. Start and end with mascarpone mixture. Remember to leave some berries for decoration
6. I put 3 vino santo soaked lady fingers on top, but that is completely optional
7. Place the cake in the fridge for minimum of 3 hours. You can easily also leave it over night
8. Turn the cake onto a cake dish and decorate with fresh berries. I used Raspberries, Blueberries and Blackberries
