ISO: Fruta de Bosco recipe

[foodfiend]

I just had this at an Italian café near me. It's a a fruit tart topped with chilled blueberries, raspberries etc. It was delicious. There first a tart layer, then a thin cake layer then tonnes of berries and icing sugar. I'm sure there was some liqueur used as well. It was so tasty. The dessert was shipped directly from Italy, so it was the real thing. Can anyone recommend a similar recipe? This is not like a regular fruit tart in that there was no custard filling or glaze for the berries.

[crazycook]

I found this website with a pic...does it look like this?

Click here for pic (http://www.bindidessert.com.au/bindi/desserts.asp?bosc)

Anna :)

[foodfiend]

YES!! that's the one! It looks absolutely wonderful and tastes great, too.

[tbb113]

I 'googled' fruta de bosco repice and got several hits.
Here are some http://italianfood.about.com/library/rec/nr1245.htm
http://www.nbc4.tv/food/1318792/detail.html
http://www.bbc.co.uk/food/recipes/database/wildberrysummerpuddi_67248.shtml

None of them are exactly what you are looking for...but maybe they will inspire you to create your own?

[Terri-Lynn]

Found this one on line:

FRUTA di BUSCO e ZABAIONE
Assorted Berries and Zabaione

2 pints assorted berries--Strawberries, blackberries, raspberries-your favorites.
For the zabaione

4 Egg Yokes
1/4 Cup of Sweet Marsala
4 Heaping teaspoons of Sugar
Wash the berries in cold water, and drain them well in a colander. Place the berries in a 2 pint pretty bowl, or individual fruit dishes.

For the zabaione
Put the egg yolks, marsalla wine and sugar into a double boiled or a metal bowl that will fit over a pan of boiling water. Whip the yolks for 30 seconds to incorporate a little air. Continue whipping in the double boiler until mixture is about four times in volume, and sticks to the side of the pot. Avoid scrambling yolks. Poor the zabaione over the berries.