Ingredients
Scale
- 4 large eggs
- 22 oz raspberries (fresh or frozen)
- 2 lemons (juiced)
- 1 cup unsalted butter
- 1 lb mascarpone cheese
- 2 cups raspberry curd
- Ladyfingers
Instructions
- Prepare the raspberry curd by cooking raspberries, lemon juice, water, and sugar in a saucepan until slightly thickened. Strain if desired and cool.
- In a mixing bowl, whip cold cream until soft peaks form. In another bowl, mix mascarpone cheese with raspberry curd, remaining sugar, and vanilla extract until smooth. Gently fold in whipped cream.
- For assembly, mix water with lemon juice for soaking ladyfingers. Dip each ladyfinger briefly in the mixture before layering half at the bottom of a serving dish. Spread half of the cream mixture over this layer. Repeat with remaining ladyfingers and cream.
- Chill for at least 4 hours before serving. Garnish with fresh raspberries and lemon slices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 320
- Sugar: 30g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg