Pull Me Up, Blueberry

When I have trouble sleeping (which is usually 5 days a week) I try to find creative ways to get around food cravings which don't involve pulling a chair up to the refrigerator or eating sleeves of Oreos (at least not EVERY night).

As luck would have it, thanks to Facebook, I recently reconnected with Janice Mancusi, a fellow insomniac and chef extraordinaire. I first met Janice in the 70s, in a high school French class (which I took in 1971, after many years of Spanish, which means that all I remember is "Je Me Brosse Les Dents" and the Hail Mary). To help me past my writer's block - she agreed to let me post her recipe for Blueberry Tiramisu. And we're collaborating on a cookbook (but that's another story - watch for official announcements).

By way of background re: the tiramisu, research labs across the world demonstrate that there is growing evidence proving blueberries are an important part of a healthy diet. And research on Tiramisu indicates that there is no known documented mention of the popular dessert in cookbooks before 1983...I fell asleep before I could find out anymore...but here's Jan's recipe:

Blueberry Tiramisu

Ingredients
• 3 cup fresh blueberries
• 2 cup fresh raspberries
• 1 cup sugar
• Juice of one orange
• 2 pints heavy cream
• 8 ounces Mascarpone cheese
• 1/2 cup powdered sugar
• 1 7-ounce package crisp ladyfingers (savoiardi, is what I use)
• 1 cup Chambord liqueur
• ½ cup mixed blueberries and raspberries
• Fresh mint sprigs
• Powdered sugar in shaker

Directions

In a mixing bowl, combine all the berries with the sugar and orange juice. With a fork, lightly mash 1/4 of the berries against the side of the bowl. Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream until stiff peaks form. In a mixing bowl, fold the whipped cream into the Mascarpone cheese, along with the powdered sugar. Blend until the cream is fully incorporated. To assemble, lay one layer of the ladyfingers on the bottom of the pan. Brush the layer with the Chambord. Spread 1/3 of the cheese mixture over the sponge cake. Spread a 1/3 of the berry mixture over the cheese. Repeat the procedure until all of the ladyfingers, berry and cheese mixture are used. Spread the reserved whipped cream mixture over the top of the cake. Allow the cake to set, about 1 hour. Place a slice of the tiramisu on the plate. Garnish with fresh berries, fresh mint and powdered sugar.

Comments

[fioricet online]

Is Tiramisu is a Japanese dish,...any ways thanks for this recipe.