Ingredients
Scale
- Fresh Raspberries: 325g
- Mascarpone Cheese: 300g
- Heavy Whipping Cream: 2 cups
- Ladyfingers: 22 pieces
- Sugar: 2/3 cup
- Vanilla Extract: 2 teaspoons
- Rose Water: 1 tablespoon (optional)
- Raspberry Curd Ingredients:
- 6 egg yolks (room temperature)
- 10.5 oz fresh raspberries
- 1/2 cup granulated sugar
- Pinch of salt
- 2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter
- Chambord Liqueur: 3 tablespoons (optional)
Instructions
- Prepare the raspberry curd: Cook egg yolks, raspberries, sugar, salt, and lemon juice over medium-low heat, stirring constantly for 20 minutes until thickened. Strain to remove seeds and chill for 2-3 hours.
- Make the mascarpone filling: Whisk egg yolks and sugar over gentle heat until thick. Fold in mascarpone cheese and whipped cream gently to keep the mixture light and airy.
- Prepare the lemon raspberry syrup: Simmer fresh raspberries with sugar and lemon juice until smooth. Strain to remove seeds and cool completely.
- Dip ladyfingers lightly in the syrup and arrange them in a single layer in an 8×8-inch dish.
- Layer mascarpone filling, raspberry curd, and soaked ladyfingers. Repeat layers until all ingredients are used.
- Chill for at least 4 hours, preferably overnight, to let the flavors meld and the dessert set.
- Decorate with fresh raspberries, lemon zest, or cocoa powder before serving.
Notes
- Use high-quality, ripe raspberries for the best flavor.
- Substitute golden Oreos or gluten-free ladyfingers for dietary needs.
- For a kid-friendly version, omit the Chambord liqueur.
- The dessert tastes best when chilled overnight.
- Prep Time: 45 minutes
- Cook Time: 15 minutes (for curd preparation)
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 533
- Sugar: 35g
- Sodium: 60mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 220mg