Ingredients
24 oz. mascarpone cheese
1 teaspoon vanilla
5 eggs, separated
5 tablespoons of sugar
1 cup blueberry juice
4 tablespoons Vin Santo (optional)
About 30 Savoiardi cookies
About 3 cups fresh berries of your choice (blueberries raspberries strawberries)
Unsweetened cocoa powder
Directions
Using an electric mixer whip the yolks in a bowl with the sugar until they are very thick, pale yellow and creamy. Add the mascarpone and the vanilla, whip until well blended and the mixture is thick. Whisk the egg whites into soft peaks and gently fold them into the mascarpone mixture with a rubber spatula to blend completely.
Put the juice into a bowl and mix in the Vin Santo. Spread 1/3 of the mascarpone mixture on the bottom of a large dish (13”x 9”). Quickly dip the cookies into the juice mixture and make a layer over the mascarpone. Cover with 1/3 of the mascarpone, dust with the cocoa and sprinkle on 1/2 of the berries. Continue this layering until finished, you should have about 3 layers.
Refrigerate for at least a couple of ours before serving.
