Description
An indulgent dessert that perfectly balances rich flavors and refreshing notes of raspberries, featuring creamy mascarpone and ladyfingers.
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 (from above)
- 1 teaspoon vanilla extract
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce white chocolate (good-quality bar)
Instructions
- Prepare the Raspberry Syrup: In a saucepan, combine the raspberries and water over medium heat, crushing the berries to release their juices. Strain the mixture to separate the juice. Return the juice to the pan, add sugar and lemon juice, and simmer until slightly reduced. Chill the syrup completely.
- Whip the Cream: Beat the heavy cream until stiff peaks form. Transfer to a separate bowl and set aside.
- Make the Filling: In the same bowl, beat together mascarpone cheese, ¾ cup sugar, raspberry syrup, and vanilla until smooth. Gently fold in one cup of whipped cream, then fold in the remaining whipped cream until well combined.
- 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 on top.
- Repeat: Add another layer of soaked ladyfingers and the remaining filling. Top with the rest of the grated white chocolate.
- Chill: Cover and refrigerate for at least 360 minutes (6 hours) or overnight before serving.
Notes
Garnish with additional raspberries or a drizzle of raspberry syrup for a pop of color. Pair with a light espresso or a sweet dessert wine for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian