Description
A visually stunning dessert that combines creamy and fruity elements for a delightful experience.
Ingredients
- 2 cups of fresh raspberries
- 1 cup of mascarpone cheese
- 1 cup of heavy whipping cream
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 packet of ladyfinger biscuits
- 1 tablespoon of lemon juice
- Fresh mint leaves for garnish
Instructions
- Wash the raspberries thoroughly and set aside a handful for garnishing. Blend the rest until smooth, straining if desired.
- In a mixing bowl, combine mascarpone cheese, heavy whipping cream, granulated sugar, vanilla extract, and lemon juice. Whip until soft peaks form.
- Dip each ladyfinger biscuit briefly in warm water or fruit juice, avoiding soaking.
- Line the sides of a round cake pan with the dipped ladyfingers, standing them up vertically.
- Pour half of the mascarpone mixture into the pan, smoothing into an even layer. Add a layer of raspberry sauce on top.
- Pour the remaining mascarpone mixture over the top and smooth it out. Top with leftover raspberry sauce.
- Chill the cake in the refrigerator for at least 240 minutes, or preferably overnight.
- Serve by removing the dessert from the pan and garnishing with reserved raspberries and mint leaves.
Notes
Use fresh, high-quality ingredients and allow enough time for chilling. Experiment with layers or flavors for a creative twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French