Chocolate Balsamic Mascarpone Cake

By cindygwest

Ingredients

• Crust:
• 1 package Savioardi Cookies (lady fingers)
• 1/2 cup butter, melted
• Filling:
• 1 cup granulated sugar
• 16 ounces mascarpone cheese
• 3 eggs
• 3 T. flour
• 1/3 cup butter
• 1/2 cup milk
• 1 t. vanilla extract
• 2 T. Limoncello
• 3 T. Isola Chocolate Balsamic Vinegar
• 1 cup fresh raspberries
• 1 cup blueberries
• 1 cup fresh blackberries
• 3 T. chocolate Balsamic Vinegar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. In a food processor, crush savioardi cookies into crumbs. Mix crumbs with melted butter and press into the bottom of a springform pan. Bake for 15 minutes.

In a large mixng bowl, cream together the sugar and mascarpone. Add eggs. Slowly add butter, milk, vanilla, and limoncello. Mix well after each addition. Add flour.

Pour mixtgure into the springform pan. Pour 3 T. Balsamic over the top and swirl evenly with a butter knife.

Bake for 1 hour or until center has set. Cake will still be slightly jiggly. Run a butter knife around the outer edges of the cake. Cover and chill overnight.

Remove the springform ring. In a small bowl, toss raspberries, blueberries, and blackberries in the remaining 3 T. chocolate balsamic vinegar. Garnish cake slices with berries and serve.