-
1
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.
-
2
Cool jam mixture.
-
3
Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids; discard solids.
-
4
Add raspberry liquer (Chambord) to raspberry syrup in bowl.
-
5
Using sharp knife, trim 1 biscuit (ladyfinger) to 3-inch length.
-
6
Quickly dip biscuit into syrup, turning to coat lightly.
-
7
Place rounded end up and sugared side against side of a 9-inch springform pan with 2 3/4-inch sides.
-
8
Repeat with as many biscuits (ladyfingers) as necessary to cover sides of pan.
-
9
Dip more biscuits (ladyfingers) in syrup and arrange on bottom of pan, covering completely and trimming to fit.
-
10
In bowl, whisk mascarpone cheese with 6 tbsp (90 ml) sugar and vanilla to blend.
-
11
Set aside.
-
12
Thinly slice enough strawberries to measure 1/2 cup (125 ml).
-
13
Gently spread half of jam mixture over biscuits in bottom of pan.
-
14
Spoon half of mascarpone mixture over the jam layer; smooth top.
-
15
Sprinkle with sliced strawberries, 1/2 cup (125 ml) fresh raspberries and 1/2 cup (125 ml) blueberries.
-
16
Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit.
-
17
Gently spread remaining jam mixture over biscuits.
-
18
Spoon remaining mascarpone mixture over; smooth top.
-
19
Cover, chill overnight.
-
20
Release pan sides.
-
21
Transfer cake to platter.
-
22
Arrange remaining fresh berries decoratively atop cake and serve.
