Ingredients
Raspberry Jam:
500 g frozen raspberries
100 g granulated sugar
1 tbsp lemon juice
Raspberry Syrup:
100 g granulated sugar
120 g water
30 g frozen raspberries
Mascarpone Filling:
450 g mascarpone cheese, cold
120 g powdered sugar
2 tbsp lemon juice
1 tsp vanilla paste
480 g heavy cream, cold (500 ml)
To Assemble:
25 ladyfinger cookies
Fresh raspberries and lemon slices (optional garnish)
Instructions
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Jam: Simmer raspberries, sugar, and lemon juice for 25 minutes. Cool.
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Syrup: Simmer sugar, water, and raspberries for 3 minutes. Strain. Cool.
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Filling: Beat mascarpone, sugar, lemon, vanilla. Add cream. Whip to medium-stiff peaks.
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Assemble: Spread a thin layer of cream in dish. Dip ladyfingers in syrup and layer. Top with half of the cream, then half of the jam. Repeat. Chill 8+ hours.
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Serve: Top with remaining jam and garnish as desired.
Notes
- Chill overnight for best flavor.
- Use store-bought jam for convenience.
- Make in a 9×9″ or similar-sized dish.
- Prep Time: 30 minutes
- chill time: 8 hours
- Category: dessert
- Method: no bake
- Cuisine: italian
- Diet: Halal
