Ingredients
Scale
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup raspberry jam
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 package (7 ounces) ladyfinger cookies
- 8 ounces mascarpone cheese
- 1 cup cold heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine raspberry jam, water, and lemon juice. Heat over medium until smooth; let cool.
- Lightly dip ladyfinger cookies into the raspberry mixture. Layer them in an 8×8-inch dish.
- Beat mascarpone cheese until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold whipped cream into mascarpone.
- Spread half of the mascarpone mixture over ladyfingers, followed by half of the fresh raspberries. Repeat layering.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 290
- Sugar: 24g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg