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 granulated sugar
- ¾ cup raspberry syrup (from recipe above)
- 1 teaspoon vanilla
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate
Instructions
- In a small saucepan, combine raspberries, ½ cup water, ¾ cup sugar and 1 tablespoon lemon juice. Bring to a gentle simmer and cook until berries collapse and syrup thickens, about 8–10 minutes. Strain through a fine sieve, pressing solids to extract flavor; discard seeds. Chill the syrup until cool.
- Whip 1 ½ cups heavy cream with ¾ cup granulated sugar and 1 teaspoon vanilla to soft peaks. In a separate bowl, loosen 16 ounces mascarpone with a spatula. Fold whipped cream into mascarpone gently until smooth and airy. Fold in ¾ cup raspberry syrup for a pale pink ribboned filling.
- Lightly dip each Savoiardi ladyfinger into the reserved raspberry syrup for one to two seconds—do not soak. Arrange a single layer in your serving dish. Spread half the mascarpone filling across the ladyfingers, scatter fresh raspberries, then add a second layer of dipped ladyfingers and the remaining filling. Smooth the top and grate or shave 1 ounce white chocolate over the surface.
- Chill at least 4 hours, preferably overnight, before serving.
Notes
Use a fine mesh sieve when straining the raspberry syrup. If mascarpone is stiff, let it sit at room temperature first. Test the ladyfingers to ensure they stay tender but not mushy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg