Summary

Ingredients

• 400 g blackberries, fully ripe
• 150 g powdered suar
• 100 ml red wine
• 0.5 ½ orange (s), the juice from it
• 2 amaretto
• 3 tablespoon liqueur (cherry liqueur)
• 3 tablespoon cassis
• 1 egg yolk
• 1 packet vanilla sugar
• 250 g mascarpone, (alternatively low-fat cream cheese)
• 250 g cremefine for whippin
• 150 g ladyfiners
• 40 g flaked almonds
• 200 g berries, mixed, fresh

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Instructions

1. Wash the blackberries and pluck the stalk roots.
2. Melt 70g powdered sugar in a wide pan until golden. Extinguish the caramel with red wine. Add orange juice, cherry liqueur and cassis. Boil the syrup until clear, turn the blackberries in it, take the pan off the heat and let it cool down with the blackberries.
3. Beat the egg yolks with 60g powdered sugar, vanilla sugar and amaretto until frothy. Whip the cream until stiff and fold in.
4. Take the blackberries out of the pan.
5. Turn half of the ladyfingers in the syrup and line the bottom of a rectangular shape with them. Spread half of the mascarpone cream on top and sprinkle half of the blackberries on top. Remainder Soak the biscuits in the syrup and place in the mold. Now pour in the berries first and then the cream.
6. Roast the almond flakes in a dry, hot pan until golden, mix with 1 teaspoon powdered sugar until it caramelizes slightly. Scatter the almond flakes over the dish and sprinkle the mixed berries on top. One, better 2 days to steep in the refrigerator.
7. It`s a tricky recipe, but you can make it up to 2 days in advance and it`s definitely worth it. It tastes fantastic!