Ingredients:
1 1/2 cups raspberries, rinsed and patted dry
1 cup blueberries, rinsed and patted dry
3 cups strawberries, rinsed, patted dry, hulled and quartered
2 tablespoons granulated sugar
11 tablespoons Chambord raspberry liquor or 11 tablespoons other raspberry liqueur or 11 tablespoons ruby port
2 cups heavy cream
1/2 cup confectioners’ sugar
1 lb mascarpone cheese
1 lb cake, sliced into 8 1/2 inch thick slices
fresh mint sprigs, for garnish
2 cups raspberries, rinsed
3/4 cup simple syrup ( recipe on Recipezaar)
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch
Directions:
Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
Add 1/4 cup of the confectioners’ sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners’ sugar with electric mixer on low speed until smooth.
Fold in half of the whipped cream.
Spread half the pound cake slices in the bottom of a 9×13-inch glass dish.
Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
Cover tightly with plastic wrap.
Refrigerate for at least 2 hours and up to 1 and 1/2 days.
To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
Serve with remaining raspberry coulis spooned over each serving or passed on the side.
For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
Pour into the simmering raspberry mixture.
Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
Cool completely, then cover and refrigerate until ready to use.
(Freeze any leftover coulis in a plastic container for up to one month).
Servings: 8
Time preparation: 120 min.
Time total: 130 min.