Kari's Berry-misu

Adapted from Americas Test Kitchen's Tiramisu recipe.

This worked very well. My plan was perfect. You're going to have to make due without pictures. I just don't ever think of it. But this dessert was everything I dreamed it would be. Expensive. It is a costly dessert. But hey it was worth it. Because of that, I probably will make it by special request only.

Berry-misu

Step one:
1 Large (Costco size) bag of mixed frozen berries

--Defrost frozen berries. Mash and squeeze juice and separate juice from berries in two different bowls. It is extremely important you save the juice. Do not throw it out.

Step two: Make cream.

Cream ingredients:
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (2 packages) dried ladyfingers (savoiardi)

In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Step Three: Assembly

Working one at a time, drop half of ladyfingers into berry juice mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in berry juice mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Spread a layer of the frozen berries over the cream.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers. Layer with more frozen berries (it's okay not to use them all.) Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled with a dab of whipped cream and a blueberry as garnish.

*Chilling is very important because it moistens the ladyfingers so they feel more like cake when you eat them.