Explore More Recipes: 

Alpine Red Berry Dessert

Tomato Salad with Basil Anchovy Dressing

Zucchini with Corn, Clams, and Scallops

3 cups blueberries and blackberries (I use more blues than blacks)
3 tablespoons Vin Santo (a sweet Italian wine)
¼ cup + 1 tablespoon turbinado sugar
1 cup heavy cream
½ cup cantuccini (optional), coarsely ground

Before you start, line an 8" spring-form cake pan with parchment paper.
Puree the berries with the sugar.
Pour them into a bowl and add in the Vin Santo.
In a separate bowl, whisk the heavy cream until nice and thick. Do not over-do it, or else it will resemble butter.
Starting with a dollop, add the cream to the berry mixture, folding it in with a large spatula. The cream has air bubbles in it, so you want to be careful to not fold too much. It is better to have some streaks of white in the final product, than to not have any body at all. (If you are adding the cantuccini crumbs, do so once all of the cream has been introduced).
Immediately transfer the mixture to the cake pan lined with parchment paper. Let it sit in the freezer for at least four hours, or until solid.
When ready to serve, remove the dessert from the freezer and flip upside down onto a serving plate.
Release the dessert from the pan, and peel off the parchment paper.
Cut into slices and serve with a mixture of blackberries and blueberries on top and around them.