Berry Tartare

Directions

1. 1
   Rinse berries, and drain on paper towels (berries must be dry).
2. 2
   Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur.
3. 3
   Cook over low heat about 20 minutes, until soft.
4. 4
   Puree in food processor, and then force through sieve.
5. 5
   Refrigerate until cold, for at least 1 hour.
6. 6
   Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes.
7. 7
   Transfer to a bowl.
8. 8
   When sauce is cool, mix a few tablespoons of it with the chopped berries.
9. 9
   Form 3/4-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed.
10. 10
    Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate.
11. 11
    Garnish with mint, and serve.