Blackberries grew abundantly around my home in Seattle. In our backyard (when we didn’t prune their thorny bushes) and definitely in front of my house along the lake. I never was too fond of blackberries because: 1) I never purchased them at the store because I could just pick them come summertime; 2) I never picked them from my backyard because I could never beat out the crows to getting the ripe ones; and 3) They just have way too many seeds to be enjoyed. That is until I realized how to easily remove the seeds by cooking them. Last time when I visited Seattle, I enjoyed foraging for berries, especially because blackberries make the ultimate sauce for waffles and cakes.
This recipe is perfect for the New York apartment cook- those who you use their oven for storing surplus off-season clothes.
- 3 pints of blackberries
- 1 cup sugar
- 1/2 cup Chardonnay
- Package of Ladyfingers, 7 oz
- 2 eggs, separated
- 8 oz Mascarpone
- 1 Teaspoon vanilla extract
In a dutch oven, combine berries, 3/4 cup of the sugar and wine to cook over low heat until infused, 20 minutes. Set aside to cool.
Meanwhile, whisk egg whites until soft peaks form. Transfer to a small bowl. Return to blender and mix mascarpone, egg yolks, vanilla extract and remaining sugar until well combined. Gently fold in the egg whites into mixture.
Retrieve the berries and pour into a blender to mix thoroughly. For those who want the ultimate blackberry sauce, remove seeds by straining the sauce through chinois strainer or fine sieve by gently forcing the sauce against the mesh. Be careful to not overflow the sieve and allow for spillover. Pour the sauce into a shallow bowl or plate.
Immerse a few ladyfingers into the berry sauce and allow for saturation, 30 seconds. Set them on the bottom of a glass pyrex or trifle bowl. Repeat until you cover the base with ladyfingers. Drizzle spoonfuls of the berry sauce over ladyfingers. Then spread half of the mascarpone sauce over the ladyfingers. Repeat saturation of ladyfingers to form the second layer, then sauce it and mascarpone it. Cover with food wrap and allow to sit at least 5 hours or overnight.
… Until tomorrow morning, we shall see how it has turned out…
And, it has, just beautifully.