Description
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 24 ladyfingers
- 1/4 cup raspberry liqueur (optional)
- Cocoa powder for dusting
Instructions
- Prepare the Raspberry Puree: Blend raspberries, sugar, and lemon juice until smooth. Strain if desired.
- Whip the Cream: Beat heavy cream until stiff peaks form. Fold in mascarpone cheese and vanilla extract.
- Assemble the Layers: Dip ladyfingers in raspberry puree and layer in a dish. Add a layer of mascarpone mixture. Repeat layers, ending with mascarpone mixture.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Dust with cocoa powder and garnish with fresh raspberries before serving.
Notes
- Omit raspberry liqueur for a non-alcoholic version.
- Frozen raspberries can be used if fresh ones are unavailable.
- Prep Time: 30 minutes
- Cook Time: 0 minutes