Ingredients
Fresh Raspberries, 1.5 cups, plus more for garnish
Granulated Sugar, 3/4 cup (1/4 cup for sauce + 1/2 cup for cream)
Fresh Lemon Juice, 2 tablespoons
Cornstarch, 1 teaspoon
Water, 1/4 cup
Ladyfingers (Savoiardi Biscuits), 12-16
Mascarpone Cheese, 16 ounces
Heavy Cream, 1 cup
Instructions
In a saucepan, combine 1.5 cups raspberries, 1/4 cup sugar, lemon juice, cornstarch, and 1/4 cup water. Cook over medium heat until thickened, 5-7 minutes.
In a bowl, whisk mascarpone with 1/2 cup sugar until smooth. Fold in heavy cream until light and fluffy.
Dip ladyfingers into warm raspberry sauce (1 at a time) and layer in a dish. Spread half the mascarpone mixture over, repeat layers, and top with raspberries.
Chill for at least 4 hours before serving. Garnish with fresh raspberries.
Notes
Use frozen raspberries (thawed and drained) if fresh unavailable.
Lime juice can substitute lemon juice.
Store in an airtight container in the fridge for up to 24 hours.
Serves 6-8, adjust layers accordingly.
- Prep Time: 30
- Cook Time: 5
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg