Tortino Di Frutta Di Bosco Mixed Berry Pudding
Indulge in the lush, velvety delight of *Tortino di Frutta di Bosco Mixed Berry Pudding*, a classic Italian dessert reimagined with a medley of fresh, juicy berries. This elegant pudding combines the smooth richness of a vanilla-infused custard base with the natural sweetness of mashed berries, creating a vibrant and creamy treat. A touch of whipped cream adds a light, airy texture, while the optional layer of ladyfinger biscuits lends a delightful contrast and subtle crunch. Perfectly balanced in sweetness and tang, this no-bake dessert is served chilled, making it an irresistible finale to any meal. Garnished with fresh berries and a delicate dusting of powdered sugar, this sophisticated recipe is as visually stunning as it is delicious. Ideal for summer gatherings or any occasion, this mixed berry dessert is a true celebration of seasonal fruit and timeless Italian flavors.
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Recipe Information
Ingredients
- 300 grams Mixed fresh berries (e.g., blueberries, raspberries, blackberries, strawberries)
- 100 grams Sugar
- 30 grams Cornstarch
- 400 milliliters Whole milk
- 3 large Egg yolks
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (for dusting)
- 10 grams Butter
- 8 pieces Ladyfinger biscuits (optional, for layering)
Instructions
Wash the mixed berries and gently pat them dry. If using strawberries, hull and slice them into smaller pieces.
In a medium saucepan over low heat, cook 200 grams of the berries with 50 grams of sugar. Allow the berries to soften and release their juices, stirring frequently, for about 5 minutes. Mash lightly with a fork, leaving some pieces intact. Set aside to cool.
In a mixing bowl, whisk together the egg yolks, remaining sugar (50 grams), and cornstarch until smooth and pale. This forms the custard base.
In a medium pot, heat the milk and vanilla extract over medium heat until just about to simmer. Remove from heat.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Once combined, pour the mixture back into the pot.
Heat the custard mixture over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until thickened (about 5–7 minutes). Do not let the mixture boil.
Once thickened, remove from heat and stir in the butter until melted and smooth. Let the custard cool slightly, then fold in the cooked berry mixture.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled berry custard mixture to create a light and airy texture.
Optional step: If using ladyfinger biscuits, layer them at the bottom of your serving glasses or bowls. Spoon a thin layer of the berry custard over the biscuits.
Divide the remaining berry custard evenly into four individual serving dishes. Garnish with the reserved fresh berries.
Refrigerate for at least 1–2 hours to set and chill.
Before serving, dust with powdered sugar for a touch of elegance.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 368.4 g | 134% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 255.6 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 694 mg | 53% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
