Description
A vibrant, creamy dessert blending fresh raspberries with silky mascarpone. Layers of ladyfingers soaked in raspberry syrup alternate with a tangy mascarpone mixture, creating a light, fruity twist on a classic Italian treat. Perfect for gatherings or indulgent snacking.
Ingredients
12 ladyfingers
2 cups fresh raspberries
1/2 cup granulated sugar
4 ounces mascarpone cheese
1/4 cup (1/2 sticks) unsalted butter, softened
2 tablespoons powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Fresh raspberries for topping
Instructions
Preheat oven to 300°F (150°C) for ladyfinger preparation.
Bake ladyfingers for 10 minutes until lightly crisped (optional if using store-bought savoiardi).
In a small saucepan, heat 1/2 cup sugar and 1/4 cup water until syrup forms; stir in 1/2 cup fresh raspberries (or puree). Let cool.
In a bowl, combine mascarpone, softened butter, powdered sugar, and vanilla until smooth.
Whip cream with a pinch of salt until stiff peaks form; gently fold into mascarpone mixture.
Layer ladyfingers dipped in syrup with mascarpone mixture in a dish. Repeat layers.
Chill for 4 hours or overnight before serving.
Notes
Substitute cooled raspberry puree and sugar for alcohol-based liqueurs in traditional versions.
Chill uncovered for up to 24 hours for optimal flavor.
Use halal-certified ingredients if required.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg