# The Ingredients You'll Need:
→ Berry Mixture
01 - 300 g mixed fresh berries (e.g., strawberries, raspberries, blueberries)
02 - 2 tbsp granulated sugar
03 - 2 tbsp lemon juice or berry liqueur (optional)
04 - 150 ml berry juice or fruit purée
→ Mascarpone Cream
05 - 500 g mascarpone cheese
06 - 300 ml heavy whipping cream
07 - 100 g granulated sugar
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon (optional)
→ Base
10 - 200–250 g ladyfinger biscuits (savoiardi)
→ Garnish (optional)
11 - Extra fresh berries
12 - Mint leaves
13 - Powdered sugar
# Step-by-Step Instructions:
01 - In a bowl, toss berries with sugar and lemon juice or liqueur. Let sit for 10–15 minutes until juices are released. Reserve 150 ml of the juice or purée for dipping.
02 - In a large bowl, beat mascarpone until smooth. In a separate chilled bowl, whip cream with sugar and vanilla until medium-stiff peaks form. Gently fold whipped cream into the mascarpone in batches. Add lemon zest if using.
03 - Quickly dip each ladyfinger into the reserved berry juice and arrange a single layer in a 23×33 cm dish. Spread half of the mascarpone cream over the biscuits. Top with half of the berry mixture.
04 - Repeat with another layer of dipped ladyfingers, remaining mascarpone, and berries. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours (preferably overnight).
05 - Garnish with extra berries and mint just before serving. Dust lightly with powdered sugar if desired.
