Berry Tiramisu

Ingredients for 6 servings:

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

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Melt 100g of powdered sugar in a wide pan over high heat until golden yellow. Deglaze the caramel with red wine. Add the orange juice, cherry liqueur, and cassis. Boil the syrup until clear, toss the blackberries in it, and remove the pan from the heat. Let the blackberries cool in the syrup. Whisk the egg yolk with 100g of powdered sugar, vanilla sugar, and Amaretto, then fold in the mascarpone. Whip the cream until stiff peaks and fold in. Remove the blackberries from the pan. Toss half of the sponge fingers in the syrup and line the bottom of a dish with them. Spread half of the mascarpone cream on top and scatter the blackberries over it. Soak the remaining sponge fingers and place in the dish. Now add the berries and then the cream. Toast the flaked almonds until golden yellow (without fat!), sprinkle with 1 tablespoon of powdered sugar, and lightly caramelize. Sprinkle the tiramisu with this. Refrigerate for at least 4 hours!