Ingredients
2–3 cups fresh raspberries
16 oz mascarpone cheese
1 ½ cups heavy cream
½ cup granulated sugar
1 tsp vanilla extract
24–28 ladyfingers (Savoiardi)
½ cup raspberry syrup or juice (or raspberry liqueur)
2 tbsp powdered sugar (for garnish)
Optional: raspberry jam or quick compote
Instructions
1. Mash 1 cup raspberries with 2 tbsp sugar to make a quick compote.
2. (Optional: Add 1–2 tbsp raspberry liqueur for adult version.)
3. In a bowl, whip mascarpone, heavy cream, sugar, and vanilla until fluffy.
4. Briefly dip ladyfingers in raspberry syrup or juice.
5. Layer soaked ladyfingers in dish or cups.
6. Add half the mascarpone cream, then spread raspberry compote and fresh raspberries.
7. Repeat layers and top with remaining cream.
8. Garnish with powdered sugar and raspberries.
9. Refrigerate for 4–6 hours, or overnight for best flavor.
Notes
Make ahead: Best served chilled after overnight rest.
Use frozen raspberries if fresh aren’t available.
Try lemon zest or white chocolate for creative twists.
Perfect for BBQs, picnics, and summer parties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass or slice
- Calories: 330
- Sugar: 19g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg