Berrymisu is the combination of a traditional naked cake (like the Winter White Cake featured in Episode 1) and tiramisu...without the coffee and chocolate flavors. The cake itself is two layers of sponge that have been soaked in a citrus simple syrup. In between the layers is a mix a fresh raspberries and blueberries with a citrus mascarpone filling. It's like tiramisu on summer vacation. And it's a fantastic and refreshing dessert for the Fourth of July (you know...with the red and blue berries)!
Yields 1 9-inch cake.
- 6 large eggs
- 2 cups sugar, divided 1 cup + 1 cup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 2 tablespoons fresh lemon peel (peel from about 2-3 medium sized lemons)
- 1/3 cup lemon juice
- 1/2 teaspoon Chinese five spice
- ¼ cup Grand Marnier
- 2 cups mascarpone cheese
- 2 tablespoons freshly grated orange peel (from about 2 oranges)
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1 quart fresh raspberries
- 1 quart fresh blueberries
- Preheat the oven to 325 F. Lightly grease and line the bottom of a 9-inch round pan with parchment.
- Combine the eggs, 1 cup sugar, and both extracts in a mixing bowl with the paddle attachment. Beat on high speed until the eggs thicken and lighten in color, about 5 minutes.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Sprinkle 1/3 of the dry mixture over the beaten egg and gently stir it in. Repeat twice more, using 1/3 of the flour mixture each time. The batter will begin to look spongy and fluffy.
- Pour the batter into the prepared pan. Bake the cake for 20 to 25 minutes, or until the top is lightly browned and the edges begin to pull away from the sides of the pan. Remove from the oven, run a knife along the edge, and place on racks to cool in the pan completely.
- Meanwhile, combine water, remaining cup of sugar, lemon peel, lemon juice, Chinese five spice, and Grand Marnier in a small saucepan and bring to a boil over medium heat. Simmer until the sugar dissolves. Remove from the heat, strain, and set aside to cool.
- In a small bowl, combine the mascarpone cheese and orange zest. Gradually stir in the heavy cream until the mixture is smooth and thick. Stir in the powdered sugar.
- Once cool, slice the cake into two layer. Place one cake layer on your serving platter, level and then brush it with the syrup. Allow the syrup to soak in, then apply more. You'll use about half of the syrup for the first layer.
- Spread half of your berries over the cake. Cover with half of the cream filling, and spread in an even layer. Top with the second layer of cake, repeating the soaking process.
- Spread with the remaining cream filling, then top with the last of the berries.
- Refrigerate the cake for at least an hour (or up to overnight) before serving.