April showers bring May flowers… It’s springtime and the cherry blossoms and magnolia trees have burst into a luscious Monet painting. All of these brilliants colors of spring are so breathtaking that they have me craving fresh berries… so much so that I couldn’t resist making this berrymisu for spring and for this months berrylove.
Here’s what you’ll need… pastry brush, parchment paper and 9 inch spring form pan
4 cups fresh strawberries, (reserve 6 strawberries for top of cake)
1 cup raspberries
1 cup blueberries
8 ounce package mascarpone cheese
2 cups heavy whipping cream, (reserve 1 tablespoon for raspberries)
1/2 cup honey, (reserve 2 tablespoons for blueberries)
3/4 cups confectioners sugar
1 teaspoon lemon zest
1 tablespoon orange zest
2 tablespoons fresh orange juice
1/4 teaspoon cinnamon
1/4 cup light brown sugar
3 teaspoons vanilla
3 7 ounce packages of lady fingers biscuits
Slice the strawberries into 1/2 inch pieces. In a large bowl, add the strawberries, 1/4 cup sugar, 1 teaspoon vanilla and cinnamon, mixing well. Cover and refrigerate, allow strawberries to marinate for one hour.
In a bowl, add raspberries, one teaspoon of vanilla and 1 tablespoon of heavy whipping cream, mix gently until completely covered. Cover and refrigerate, allow raspberries to marinate for one hour.
In a bowl, add blueberries, 2 tablespoons honey and 1 teaspoon of lemon zest, mix well. Cover and refrigerate, allow blueberries to marinate for one hour.
Preparing Mascarpone & Whipped Cream:
With an electric mixer add the mascarpone cheese, 1 tablespoon vanilla and 1/4 cup of confectioners sugar, beat for 3 minutes. Place in a separate bowl and set aside until ready to use.
Using the electric mixer again, in a bowl add 2 cups heavy cream, 1/2 cup confectioners sugar, 1 teaspoon vanilla sugar and beat until soft peaks are reached, about 8 to 10 minutes.
Fold the mascarpone whipped cheese into the whipped cream, mixing gently until fully incorporated. Cover and place in refrigerator until ready to use.
Preparing the Lady Fingers:
In a saucepan on low-medium heat, add 1/2 cup honey, 1/4 cup water, 1 tablespoon orange zest and 2 tablespoons of orange juice. Allow to simmer until you reach a boil, turn off heat and let stand for five minutes.
Lay the lady fingers on a baking sheet. With a pastry brush apply honey orange syrup covering completely. Turn over and brush the other side with syrup.
Assembling the Berrymisu:
* Use a cake serving plate as the base for your Berrymisu and the spring form pan as the mold.
Line the spring form pan with parchment paper. Begin layering lady fingers on the bottom, followed by the sides of the spring form pan. Next, layer a heaping spoonful, about 3/4 cup of mascarpone whipped filling and spread evenly atop of lady fingers. Place a 1/2 cup of strawberries and spread evenly, repeating with one more layer of each. Add the final layer of mascarpone whipped filling on top, spreading evenly. Place the raspberries in the center, followed by blueberries and then finally adding sliced strawberries. Cover with plastic wrap and refrigerate for one hour.
At first I wasn’t sure about the combination of flavors, with the berries, honey, spices, cream and citrus. But after the first bite, then the second, and the third… I knew instantly it was a perfect layering of flavors. I couldn’t think of a better way to celebrate and welcome spring.
* Recipe adapted: Eat Show & Tell
I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, April is #berrylove month!
You’re more than welcome to join us in #berrylove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #berrylove event! The twitter hashtag is #berrylove – have Fun!
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