• 1 12 oz (336 grm). package unsweetened frozen mixed berries
• 12 tbsp (175 ml) sugar
• 1 10 oz (280 grm). package frozen Raspberries in syrup, thawed
• 1/4 cup (60 ml) raspberry liqueur (Chambord)
• 2 tsp (10 ml) pure vanilla extract
• 3 large packages Champagne Biscuits (4" ladyfingers)
• 3 8 oz (224 grm). packets Mascarpone Cheese*
• 2 cups (475 ml) strawberries; hulled
• 2 cups (475 ml) raspberries
• 1 cup (225 ml) blueberries

• In a heavy saucepan over medium heat cook frozen mixed berries and 6 tbsp (90 ml) sugar until mixture resembles jam and is reduced to 1 cup (225 ml), stirring frequently, about 15 minutes.
• Cool jam mixture.
• Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids; discard solids.
• Add raspberry liquer (Chambord) to raspberry syrup in bowl.
• Using sharp knife, trim 1 biscuit (ladyfinger) to 3-inch length. Quickly dip biscuit into syrup, turning to coat lightly.
• Place rounded end up and sugared side against side of a 9-inch springform pan with 2 3/4-inch sides.
• Repeat with as many biscuits (ladyfingers) as necessary to cover sides of pan.
• Dip more biscuits (ladyfingers) in syrup and arrange on bottom of pan, covering completely and trimming to fit.
• In bowl, whisk mascarpone cheese with 6 tbsp (90 ml) sugar and vanilla to blend. Set aside.
• Thinly slice enough strawberries to measure 1/2 cup (125 ml).
• Gently spread half of jam mixture over biscuits in bottom of pan.
• Spoon half of mascarpone mixture over the jam layer; smooth top.
• Sprinkle with sliced strawberries, 1/2 cup (125 ml) fresh raspberries and 1/2 cup (125 ml) blueberries.
• Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit.
• Gently spread remaining jam mixture over biscuits.
• Spoon remaining mascarpone mixture over; smooth top.
• Cover, chill overnight.
• Release pan sides.
• Transfer cake to platter.
• Arrange remaining fresh berries decoratively atop cake and serve.

Where To Get Mascarpone:

Unfortunately, mascarpone isn't always available at your neighborhood supermarket. General instructions for hunting down mascarpone in your area include checking with gourmet shops or large chain grocery store delicatessens or select cheese areas. You can also check the Yellow Pages for Italian delicatessens and markets.

How YOU Can Make Mascarpone

For those who wish to create their own mascarpone, there are several ways to go about it.

In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).

1.Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan. 2.Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. 3.Remove the bowl, place the pan on medium heat, and bring the water to a boil. 4.Place the cream in the bowl and place over the boiling water. 5.Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally. 6.Stir in the vinegar, continuing to stir gently until the cream begins to curdle. 7.Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. 8.Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. 9.Set the curds into the strainer. 10.Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap. 11.Refrigerate for 24 hours to allow the cheese to finish draining and become firm. 12.Store in the refrigerator in a tightly covered container. 13.Use within 3 to 4 days.

How To Substitute For Mascarpone

Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth.

Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).

In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).