by Liliana Andrei

Created on: January 07, 2010

Savoiardi with fruits and mascarpone cream.

Since the birth of our children family life became beautifully complicated and extremely busy. Cooking did not escape the big challenge so that it has adjusted accordingly. My husband loves to cook though almost as much as I do. So that makes two of us eagerly roaming around the kitchen stove. However this easy, mouth watering dessert requires just a little from us. It is a versatile family dessert and brings with it a justified sense of satisfaction.  The pure, soft texture of mascarpone cheese is truly appreciated when resting on a bed of savoiardi biscuits and fresh fruits. It is a promise of a delicious and charming dessert and it is almost to exciting to bear.  My children love it every time we make it. Appealing to the child in each of us is the best way to ensure the every day is as fun as it can be for everyone.

 For this dessert we need:

18 savoiardi (lady fingers),

8 oz (227 g) mascarpone cheese,

3 eggs (organic one),

8 oz. (227g) crème fraiche or double cream (heavy cream),

3.3 oz (100g) superfine sugar,

18 oz (500g) fresh fruits such as strawberries, raspberries,and blackberries. Versatility of this dessert is 

 given by the fruits that we could use.  

3-4 tablespoon of a good brandy.

2 quart (qt) glass trifle bowl; overall height: 8 1/2" , bowl height: 4 1/4", top diameter: 8" , bottom diameter: 7 1/4"

Coffee syrup

1- ½ cups espresso coffee

2 teaspoon sugar

 Method:

Prepare a strong espresso coffee, about 1 – ½ cups. Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.

Whisk the egg yolks with the sugar until you have a thick, smooth, yellow paste. Still whisking, drip in ¼ cup brandy (as your choice) and continue whisking until pale and mousse like. Fold in the mascarpone gradually and then whisk until incorporated. Refrigerate while getting ready the whites.

 Whisk the egg whites until soft peaks form, add the heavy cream and continue whisking until holds peaks.You may use an electric mixer or your hand. The time will vary depending on arm strength.  By hand, fold into mascarpone mixture, until smooth.

Lightly dip half of the savoiardi in the coffee syrup one at a time just long enough for them to soften.

Lay part of the savoiardi  in the 2 quart glass trifle bowl. Evenly spread over half of the filling followed by a layer of fruits. Repeat the step with a second layer of savoiardi and top with remaining filling and fruits.

Cover with a plastic wrap and leave in the refrigerator for the flavor to steep for at least 4 hours.

Enjoy this incredible dessert with your family and friends.

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