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Cold Berry Tart

di Academia Barilla

Cold Berry Tart
25 minutes


Sweets and Fruit

Ingredients for 4 people

14 ounces berries (about 4 - 4 1/2 cups depending on berries) 1 3/4 cups sugar 1/2 cup Marsala wine 3 egg yolks 1 package vanilla powder (or 1 teaspoon vanilla extract) 1 1/3 pounds ricotta 7 ounces ladyfingers 4 tablespoons butter 3/4 ounce gelatin sheets 1 1/4 cups heavy cream

Preparation 25 minutes preparation
1. Carefully rinse berries (wild strawberries, blueberries, raspberries, blackberries, etc

2. )

3. Place them in a bowl and sprinkle with 1/2 cup of sugar

4. Splash with Marsala wine and set aside in a cool place

5. Soak gelatin sheets in cold water

6. In the meantime, grease the bottom of a springform pan with melted butter

7. Crush ladyfingers and sprinkle over the pan bottom

8. Lightly press on them with something flat to make a firm crust with no cracks

9. Refrigerate

10. Crumble ricotta in a bowl and sprinkle with remaining sugar and vanilla

11. Combine and whisk for several minutes with egg yolks until smooth and creamy

12. Dissolve gelatin sheets in warm cream, squeeze and add to the ricotta mixture, along with drained berries

13. Fold in very cold whipped cream

14. Spoon mixture over ladyfinger shell

15. Level with a spatula and refrigerate for at least 2 hours

16. When ready to serve, remove pan sides and, leaving the metal bottom in place, arrange on a serving platter

17. Garnish to taste and serve