Description
A luxurious dessert combining velvety mascarpone cheese, fresh raspberries, and delicate ladyfingers, layered with raspberry syrup.
Ingredients
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar (divided)
- 1 tablespoon lemon juice
- 1½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup raspberry syrup
- 1 teaspoon vanilla extract
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate bar
Instructions
- Prepare the Raspberry Syrup: In a saucepan, combine the raspberries with water over medium heat. Crush the berries to release their juices. Once simmering, strain the mixture through a fine mesh to separate the juice. Return the juice to the pan, add half of the sugar and lemon juice, and simmer until slightly reduced. Chill the syrup completely.
- Whip the Cream: Using an electric mixer, whip the heavy cream until stiff peaks form. Transfer it to a separate bowl and set aside.
- Make the Filling: In your mixing bowl, beat together the mascarpone cheese, the remaining sugar, raspberry syrup, and vanilla extract until smooth. Carefully fold in one cup of the whipped cream until fully incorporated, followed by the remaining whipped cream to maintain its airy texture.
- Assemble the Layers: Briefly dip the ladyfingers in the chilled raspberry syrup and line them in an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers, then grate half of the white chocolate over this layer.
- Repeat & Finish: Add a second layer of soaked ladyfingers, followed by the remaining filling—feel free to pipe it decoratively or spread it evenly. Top with the remaining grated white chocolate.
- Chill: Cover the dish and refrigerate for at least 360 minutes or overnight. This chilling time allows the flavors to meld beautifully.
Notes
For best results, ensure heavy cream is chilled before whipping. Avoid freezing this dessert to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian