Berry Moscato Tiramisu

By brownbox

Ingredients

• Cake:
• 3 large eggs, 3 large egg yolks
• pinch of salt
• 3/4 C. sugar
• 1/2 C. Cake flour
• 1/4 C. Cornstarch
• Marscapone Mousse:
• 1 1/4 C marscapone cheese, 10 oz.
• 3/4 C heavy whipping cream
• 1/4 C powdered sugar
• 1 tsp. vanilla
• Pink Moscato wine, raspberries, blueberries

Preparation

Step 1

Bake Cakes:
1. Preheat oven to 350. Fill a medium saucepan half full of water and bring to boil and then lower to a simmer.
2.Whisk the eggs, egg yolks, salt and sugar together in a heavy duty mixer until combined. Place bowl over simmering water and whisk until room temperature (aprox. 100*) Place bowl in mixer stand and whip until mixture is cooled (touch outside of bowl) and mixture is tripled in volume. Egg foam will be thick and form a slowly dissolving ribbon when whisk is lifted.
3. While eggs are whipping, combine flour and cornstarch.
4. Sift 1/3 of the flour mixture over the eggs. Use a rubber spatula to fold together making sure to scrape the bottom of the bowl. Repeat 2 more times. Spread in 3 pans, and bake 25 minutes, check at 10 if divided between 3 pans since layers will be very thin. Done when well risen, dark golden and firm to the touch.
Mousse: Place all ingredients in large mixing bowl. Use whisk attachment and mix on low until combined. Turn speed to medium and beat until stiff peaks form. Refrigerate for 30 minutes before using.
Assemble: Place 1 cake layer in bottom of springform pan, using a pastry brush, brush on 1/3 C. Moscato wine. Cover with raspberries and blueberries. Spread a layer of mousse over berries. Repeat 2 more times. Cover top mousse layer with shaved chocolate.