12 oz. Lady Fingers
4 eggs, separated
16 oz. mascarpone cheese
4 Tbl sugar
¾ cup (½ Crème de Cassis & ½ water) (substitute for Alkermes, a Tuscan liqueur)
16 oz. berry fruits
8 oz. whipping cream
1 Tbl powdered sugar
mint leaves

Beat or process the egg yolks with the sugar. When the mixture is whipped, add the mascarpone, mixing in thoroughly. Add ½ the berry fruits and process pulsing on and off. Set mixture aside. Separately, whisk the egg whites until they are stiff. Fold berry mixture into egg whites gently from bottom to the top. Set combined mixture aside for final assembly. In a separate bowl combine the Cassis and water mixture.

Assembly:
Bowl of mascarpone/ egg white mixture
Bowl of Cassis/water mixture
Ladyfingers
Serving bowl

Lightly dip a lady finger, one side at a time, in the Cassis/water mixture, then place side by side on the bottom of a serving bowl. This forms the first layer of biscuits. Cover with half of the mascarpone mixture carefully leveling out the surface. Then, repeating the same dipping process, form a second layer with the remainding lady fingers. Cover with rest of the creamy mixture. Cover the dessert with plastic wrap and place in the fridge for at least 2 - 4 hours. Can be done 1 day ahead of dinner so flavors blend. The day of the dinner, beat whipping cream with powdered sugar until soft peaks form. Coat dessert with whipped cream. Before serving, sprinkle dessert with the remaining berry fruits. Garnish with fresh mint leaves.

Notes from Simonetta de' Mari: We generally use a sweet Tuscan liqueur called: Alchermes (or Alkermes) which is difficult to find outside Italy. You can substitute Crème de Cassis liqueur diluted with water so it's not so sweet.