Ingredients
Scale
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ 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
Instructions
- In a saucepan, combine raspberries, water, sugar, and lemon juice. Heat over medium until boiling, then simmer for about 10 minutes until thickened. Let cool.
- Whip heavy cream in a bowl until soft peaks form. In another bowl, mix mascarpone cheese, sugar, raspberry syrup, and vanilla. Gently fold the whipped cream into the mascarpone mixture.
- Dip ladyfingers into the cooled raspberry syrup briefly and layer half in a baking dish. Spread half of the mascarpone filling over them. Repeat layers.
- Cover and refrigerate for at least 7 hours or overnight. Before serving, grate white chocolate on top.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 350
- Sugar: 27g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg