1 vanilla bean (the seeds) or 1 teaspoon of flavouring (use lemon if you prefer)
a pinch of salt
400 g mixed berries + 2 tablespoons sugar
powdered sugar
optional sugar stars
PROCEDURE
Wash the berries and put them in a saucepan with 2 tablespoons of sugar and 1 tablespoon of water. Cook for about 7/8 minutes (they must become soft and release the juice).
Beat the eggs with the sugar until the mixture is light and frothy. Soften the mascarpone by mixing it with a whisk.
Add it to the eggs while still whipping. Add the vanilla, flour and baking powder sifted by spoonfuls and finally a pinch of salt.
Butter and flour the mold. Pour half the mixture. Add a third of the berry puree and cover with the remaining mixture. Pour another third of the berries on top. Bake at 170° for about 40/45 minutes (depending on the power of your oven, do the toothpick test).
Sift the remaining berries well to obtain a smooth puree. Add the icing sugar to taste to obtain a soft ganache that clings to the donut. If it is too compact, just add a drop of warm water (vice versa, if it is too liquid, just add more icing sugar). The color will depend on the color of the berries used (frozen ones are also fine). I used a mix of raspberries, blueberries, currants and blackberries.
Once the donut has cooled down, slowly pour the berry ganache over it (do it in 2 steps: after the first step, pour the second one, insisting on the uncovered or lighter areas).
Add sugar stars or other decorations if you like.
If you prefer ganache instead, you can enjoy it simply by sprinkling it with icing sugar.
