Ingredients
Scale
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 22 oz raspberries (fresh or frozen)
- 2 lemons (juiced, grated zest optional)
- 1 cup unsalted butter
- 1 lemon
- 1 ½ cup water
- ½ cup granulated sugar
- 1 cup raspberries (fresh or frozen)
- ¼ cup fruit juice
- 1 cup whipping cream (cold)
- 1 lb mascarpone cheese
- 2 cups raspberry curd (cooled or room temperature)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 packs ladyfingers
- Lemon slices (for decorating)
- Fresh raspberries (for decorating)
Instructions
- To make the raspberry curd, whisk the eggs, egg yolks, sugar, and salt in a saucepan over medium heat until thickened. Mix in butter, raspberries, lemon juice, and zest; blend until smooth.
- For the syrup, boil water and sugar together; then add fruit juice once removed from heat.
- Whip cold cream until soft peaks form; fold in mascarpone until smooth.
- Dip ladyfingers briefly into raspberry syrup and layer half in a baking dish. Spread half of the raspberry curd followed by half of the whipped cream mixture. Repeat layers with remaining ingredients.
- Cover tightly and refrigerate for at least four hours before serving. Garnish with lemon slices and fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 370
- Sugar: 30g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg