| 1 | Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. |
| 2 | Cool jam mixture. |
| 3 | strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. |
| 4 | Discard solids. |
| 5 | Add raspberry liquer to raspberry syrup in bowl. |
| 6 | Using sharp knife, trim 1 biscuit to 3-inch length. |
| 7 | Quickly dip biscuit into syrup, turning to coat lightly. |
| 8 | Place rounded end up and sugared side against side of a 9-inch springform pan with 2 ?inch sides. |
| 9 | Repeat with as many biscuits as necessary to cover sides of pan. |
| 10 | Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit. |
| 11 | in bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. |
| 12 | Set aside. |
| 13 | Thinly slice enough strawberries to measure ?cup. |
| 14 | Gently spread half of jam mixture over biscuits in bottom of pan. |
| 15 | Spoon half of mascarpone mixture over; smooth top. |
| 16 | Sprinkle with sliced strawberries, ?cup fresh raspberries and ?cup blueberries. |
| 17 | Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit. |
| 18 | Gently spread remaining jam mixture over biscuits. |
| 19 | Spoon remaining mascarpone mixture over; smooth top. |
| 20 | Cover, chill at least 4 hours or overnight. |
| 21 | release pan sides. |
| 22 | Transfer cake to platter. |
| 23 | Arrange remaining fresh berries decoratively atop cake and serve. |
| 24 | * mascarpone is italian cream cheese available at italian markets and specialty food stores. |
| 25 | If unavailable, blend 1 ?pounds cream cheese with ?cup whipping cream and 6 tablespoons sour cream. |
| 26 | Use 3 cups for this recipe. |
| 27 | Bon appetit magazine august 1993 |
