Ingredients:

  • 1 lb fresh strawberries, hulled and thinly sliced
  • 2 cups fresh blueberries, rinsed and dried
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely microplaned
  • 16 oz cold mascarpone cheese
  • 2 cups heavy whipping cream (minimum 36% fat)
  • 0.75 cup powdered sugar, sifted
  • 1 tbsp pure vanilla bean paste
  • 1 pinch fine sea salt
  • 14 oz honey graham crackers

Instructions:

  1. Prepare the berries. In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and zest. Toss gently. Note: This starts the maceration process which is vital for the syrup.
  2. Macerate the fruit. Let the strawberry mixture sit for 15 minutes until glossy and syrupy. Keep your blueberries in a separate dry bowl for now.
  3. Whip the cream base. In a stand mixer, combine cold heavy cream, cold mascarpone, powdered sugar, vanilla bean paste, and salt.
  4. Reach stiff peaks. Whip on medium high speed until the mixture is stable and holds its shape on the whisk. Don't over whip or it will turn to butter!
  5. Anchor the crackers. Spread a very thin layer of the mascarpone cream (about 1/2 cup) on the bottom of your 9x13 inch dish. Note: This prevents the crackers from sliding around while you build.
  6. Lay the foundation. Arrange a single layer of honey graham crackers over the cream base. Break crackers to fit any gaps so the bottom is fully covered.
  7. Spread the first layer. Smooth about 1/3 of the remaining cream over the crackers, then top with 1/3 of the strawberries (including some syrup) and blueberries.
  8. Repeat the layering. Add another layer of crackers, followed by another 1/3 of the cream and 1/3 of the berries.
  9. Finish the top. Add the final layer of crackers and the remaining cream. Arrange the last of the berries in a decorative flag or star pattern.
  10. The cold cure. Cover the dish tightly with plastic wrap and refrigerate for exactly 12 hours until the crackers are soft and cake like.