Raspberry Mascarpone Delight (Print Version)
# Ingredients:
→ Raspberry Jam
01 -
500g frozen raspberries
02 -
100g white sugar
03 -
1 tablespoon lemon juice
→ Raspberry Syrup
04 -
30g frozen raspberries
05 -
120g water
06 -
3 tablespoons limoncello (optional)
07 -
100g white sugar
→ Mascarpone Filling
08 -
450g cold mascarpone cheese
09 -
480g chilled heavy cream
10 -
120g powdered sugar
11 -
1 teaspoon vanilla paste
12 -
2 tablespoons lemon juice
→ Assembly
13 -
25 ladyfinger biscuits
14 -
Fresh raspberries and lemon slices for garnish
# Instructions:
01 -
Put raspberries, sugar, and lemon juice into a pot. Heat and stir until it boils, then simmer for 23-25 minutes until it thickens. Let cool in the fridge.
02 -
Combine water, sugar, and raspberries in a pan. Boil, simmer for 3 minutes, and strain. Add in limoncello if you want, and allow to cool to room temperature.
03 -
Blend mascarpone, powdered sugar, lemon juice, and vanilla in a bowl. Pour in heavy cream and mix until medium peaks form.
04 -
Spread a thin layer of the mascarpone mixture in your dish. Dip ladyfingers gently in the syrup, add a layer of them to the dish, then cover with half the mascarpone cream and half the jam.
05 -
Repeat the same layering process with the rest of the ladyfingers, mascarpone mixture, and raspberry jam. Cover and leave in the fridge for at least 8 hours or until overnight.
06 -
Spread the leftover jam evenly across the top before serving. Add fresh raspberries and lemon slices for decoration if you'd like.
# Notes:
01 -
Needs to chill for a minimum of 8 hours before you serve it
02 -
You can make it 1-2 days ahead of time
03 -
Save some jam to use as a final topping before serving