Mixed Berry Sbrisolona for a very good dessert with 3 different flours (the classic type 00 wheat, CORN, and ALMOND) and lots of berries like currants, raspberries, blackberries, and blueberries!

The sbrisolona sbrisolona is a dessert of Mantuan origin whose name derives from the word brisa meaning crumb, and it seems to be an ancient recipe even before the Gonzaga era!
This recipe for the dough can be an excellent base to which you can also add chocolate chips and other seasonal mixed fruits.
I propose another Mantuan recipe like
Cold Gonzaga Salad GONZAGA SALAD

MIXED BERRY SBRISOLONA
The kitchen of ASI

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10-inch diameter pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons, Summer, Fall

Ingredients for MIXED BERRY SBRISOLONA

5 oz mixed berries
1 cup corn flour (fine cornmeal)
1 cup almond flour
1 cup all-purpose flour
1/2 cup butter
2/5 cup sugar
1 organic lemon (only grated zest)
2 egg yolks

Tools for MIXED BERRY SBRISOLONA

#ADV

Bowl
Grater
Baking Pan

TO PREPARE THE MIXED BERRY SBRISOLONA RECIPE

In a bowl, mix the all-purpose flour, fine cornmeal, and almond flour.
Also add the egg yolks and sugar.
Mix well and then add the soft butter and the grated zest of the organic lemon or otherwise untreated.
Crumble without pressing this mixture into the chosen baking pan, spreading it over the entire mold.
Then place raspberries, blueberries, blackberries, and currants evenly on the dough crumbs.
Bake the mixed berry sbrisolona in a preheated oven at 350°F for about 50 minutes.
Once cooked, let it cool possibly on a wire rack and enjoy it pleasantly!
Have a good breakfast and snack with the mixed berry sbrisolona!
Annalisa