Zuccotto (Mixed Berry Charlotte)

Tony Liu

Morandi, NYC

This recipe comes from Beard House chef Tony Liu of Morandi in NYC.


4 servings


  • 2 pints each blackberries and raspberries
  • 1/2 cup sugar, divided
  • Juice from 1 orange
  • Juice from 1 lemon
  • 1/4 cup Sangue di Giuda or other sweet red dessert wine
  • 8 ounces (1 cup) mascarpone cheese
  • 1 pint heavy cream
  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 18 pieces ladyfingers


In a small mixing bowl combine 1 cup blackberries, 1/4 cup sugar, lemon juice, and wine. In another small mixing bowl combine 1 1/2 pints of raspberries, 1/4 cup sugar, and the orange juice. Allow both to marinate at room temperature for 1 hour, then strain the berries, reserving the juice.

Combine the mascarpone cheese, vanilla extract, and confectioner’s sugar in the bowl of an electric mixer and whip for 10 seconds. Add the heavy cream and whip at medium-high speed until the mixture is glossy, velvety, and retains its peak when the whip is lifted out of the bowl, about 1 minute. Transfer mixture to a pastry bag or large ziplock bag and refrigerate until ready to use.

Line a plastic pint container (other similarly shaped cup) with plastic wrap and push down to fit the contour of the mold. Dip a ladyfinger into the raspberry juice for 2 seconds, shake off any excess, and place upright in the mold. Repeat the process with the blackberry sauce. Alternately line the mold with the two different colored ladyfingers until secure. Fill the mold half way with the mascarpone cream, top with 2 of each berry, and continue to line the mold with moistened ladyfingers. Repeat the process until all 4 molds are filled. Fold excess plastic wrap over the top of each mold and refrigerate for 1 hour.

To serve, flip the charlottes onto serving plates and garnish with fresh berries.