Summary

Ingredients

• 600 g blackberries or wild berries
• 250 g powdered suar, 200 ml red wine
• 3 tablespoon orange juice
• 3 tablespoon liqueur (cherry liqueur)
• 4 tablespoon crème de cassis
• 2 egg (s), including the yolk
• 2 tablespoon vanilla sugar
• 4 tablespoon amaretto
• 500 g mascarpone
• 400 g whipped cream
• 300 g ladyfiners
• 60 g almond (s) (flakes)

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Instructions

1. Melt 100 g powdered sugar in a large pan over high heat until it turns golden yellow. Extinguish the caramel with red wine. Add orange juice, cherry liqueur and cassis. Boil the syrup until clear, turn the blackberries in it and remove the pan from the heat. Let the blackberries cool in the syrup.
2. Whisk the egg yolk with 100 g powdered sugar, vanilla sugar and amaretto, fold in the mascarpone. Whip the cream until stiff and fold in.
3. Lift the blackberries out of the pan. Turn half of the ladyfingers in the syrup and line the bottom of a mold with them. Spread half of the mascarpone cream on top and sprinkle the blackberries on top. Soak the remaining ladyfingers and place in the mold. Now pour in the berries first and then the cream. Roast the almond flakes until golden (without fat!), Sprinkle with 1 tablespoon of powdered sugar and caramelize gently. Sprinkle the tiramisu with it.
4. Cool for at least 4 hours!