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For crust: In a large bowl, combine pecans, walnuts and brown sugar. Stir in butter. Cut an 8-inch circle of parchment paper and place in bottom of an 8-inch springform pan. Press nut mixture over bottom of pan. Chill for at least 1 hour.
For flan layer: In a small bowl, stir together gelatin and cold water; set aside for 5 minutes to soften. In a small saucepan bring the whipping cream just to a simmer. Gradually whisk half of the whipping cream into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture reaches 145°F. Remove from heat; set aside.
In a large mixing bowl, beat mascarpone for 30 seconds with an electric mixer on low speed until smooth. Add powdered sugar. Beat until combined. Add vanilla and reserved cream mixture. Beat until mixture is smooth.
In a small saucepan, cook and stir the softened gelatin over low heat until gelatin dissolves. Stir in 1/4 cup of cheese mixture. Stir the gelatin mixture back into cheese mixture. Pour into the prepared crust. Cover and chill overnight.
For berries: In a small saucepan, combine granulated sugar and wine. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by half, about 10 minutes.
Meanwhile, in a medium bowl, combine blueberries, raspberries and strawberries. Add 1/4 cup of the berry mixture to the wine mixture. Bring mixture back to boiling; remove from heat. Let stand for 10 minutes; stir in the remaining berry mixture. Cool completely.
To unmold cake, warm a thin knife in hot water, and slide it around the edge of the cake's top layer. Remove the springform ring. Serve cake with the marinated berries.