Spring has finally arrived! From memory, I think this winter has been one of the coldest that I have experienced. Finally, gone are the harsh windy and wet weather, replaced by beautiful bright sunny days. Not to mention that we’re inching closer towards daylight savings, all the more reason to celebrate. Most people do a spring clean just to freshen and brighten things up around the house, to get them in to a happy mood and generally ready for summer. For me, I like to bake, ditching my messy room for my messy kitchen. What better way to celebrate this glorious weather then to whip up something simple, something that can be done within a couple of hours as opposed to a couple of days.
Lately I’ve been extremely busy with work commitments as a result all my baking endeavours have been limited by time constraints, I now try to bake things that does not take up most of my day off, leaving me with a couple of precious hours to spend with my dog, Max.
When I think of warm weather, the first thing that comes to mind is my beloved mango, however, mango although now in store are a little too expensive, so the next best thing are Berries. Whilst walking in to my local fruit market, I couldn’t help but notice the bright colours of all the berries that were on offer, strawberries, blueberries and raspberries, immediately a Berrymisu comes to mind. A Berrymisu is just like your normal Tiramisu, involving sponge fingers and mascarpone cream, however replacing the coffee base with a mixture of berries. This recipe is so simple, it can be made a couple of hours in advance, set in the fridge until ready for a gathering with family and friends.
- 1 large packet of Savioardi biscuit
- 1 punnet of raspberries
- 1 punnet of blueberry
- Tempered white chocolate to decorate
- Macerated Strawberries
- 1 punnet of Strawberries
- 2 teaspoon of good quality balsamic vinegar
- 3 teaspooon of vanilla scented castor sugar
- Mascarpone mixture
- 250gm Mascarpone cream
- 1 cup thickened cream
- 1800gm caster sugar
- 1 punnet of strawberries
- Remove the baking tray, add fresh raspberries and blueberries and decorate with pieces of white tempered chocolate.
Method for the Macerated Strawberries
- Wash the strawberries and pat dry with a tea towel
- Chop the strawberries into 1cm squares, then add the balsamic vinegar and sugar. Mix to ensure the strawberry pieces are evenly coated.
- Store the macerated strawberries in the fridge and allow to marinade until needed.
Method for Mascarpone mixture
- Wash the strawberries and pat dry
- Chop the strawberries and transfer to a small saucepan.
- Add 250ml of water and 80gm of castor sugar
- Place the saucepan on to a medium flame and allow to boil for 10 minutes.
- Remove from flame, and strain, saving the strawberry syrup.
- Allow to cool
- Using a stand mixer, beat the mascarpone cream and remaining 100gm of sugar until soft.
- In a separate bowl, whip the cream until it thickens.
- Gradually mix in the mascarpone mixture, followed by 50ml strawberry syrup.
To Assemble the Berrymisu
- Line a spring foam baking tray with baking paper
- Dip the savioardi biscuits into the remaining strawberry syrup and cover the base of the baking tray.
- Chop enough biscuits in half, then dip into the syrup to line the sides of the baking tray.
- Add a layer of the mascarpone mixture to the bottom most layer of savioardi biscuit, then add a layer of macerated strawberries.
- Repeat once more with the biscuit, mascarpone cream and macerated strawberries layering. Finally adding another layer of mascarpone cream to cover the macerated strawberries.
- Chill in the refrigerator for 1 hour.
This cake is by far the easiest and quickest to make, the great thing about this cake is that there is no baking required, that is unless you want to challenge yourself and make the biscuit and mascarpone cheese from scratch, as seen in my Pyramisu recipe.
I am not a huge fan of fruity desserts, but I thoroughly enjoyed this cake, paired with a cup of tea, this was great to round off my weekend.
The great thing about baking/making cake is the opportunity to re-invent classics, to play with flavours and adapt it to your liking. If you’re not a big fan of berries, then maybe try something a little more citrusy, or even a mango and passionfruit pairing, the possibilities are endless.
Max is approaching 9 months old. He has grown up very quickly and I can barely carry him these days. He’s been going to dog obedience school but he is the naughtiest there. During a graduation exam, he thought it would be a good idea to do a poo in the middle of the field! Anyway, he’s great value and it’s amazing how much of a personality he has.
5 friends from Sydney who don't mind having a good feed now and then. Throw in some food photography and the odd recipe and travel post and you have eatshowandtell.
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