Bumbleberry Black Bottom Pie

Cielo, of The House in the Roses, is having a Dessert Carnival today! The recipe below was my contribution to this fun event. If you want to drool over and perhaps collect some other yummy dessert recipes, be sure to head over to her site. As for this dessert right here, doesn't the name "bumbleberry" just make your mouth water? Trust me, it's as delicious as it sounds. The best part is that it's very simple to make and is a perfect spring or summertime treat.

"bumbleberry"--a wonderful combination
of blueberries, raspberries & blackberries

topped with whipped cream & shaved chocolate

4 ounces bittersweet chocolate
2 tablespoons orange juice
4 eggs, separated
1/2 cup sugar
1/2 teaspoon cinnamon
pinch salt
1 cup each blueberries, blackberries, raspberries (or any combination desired)
3 tablespoons sugar
1 cup heavy cream whipped with 2 tablespoons powdered sugar and 2 tablespoons orange or berry liqueur (optional)
shaved chocolate (optional)

• Preheat oven to 350 degrees. Melt chocolate with orange juice in a small heavy saucepan or double boiler over low heat. Stir until smooth and let cool. Butter a 10-inch pie plate.

• Beat yolks with sugar in a bowl until very thick and pale in color. Add cinnamon and melted chocolate, beating slowly until blended. Beat whites with salt until stiff. Add whites one-third at a time to mixture, folding in gently with a spatula. Pour mixture into the pie plate, level with spatula, and bake for about 25 minutes. Allow to cool. As crust cools, it will sink in the center, forming a shell.

• In large bowl, toss berries with sugar. (Note: be sure to use firm raspberries or they will fall apart rather than stay intact when you mix them). Fill cooled pie shell with berry mixture. Spread with whipped cream and sprinkle with shaved chocolate. Voila!