Ingredients
Equipment
Method
Step-by-Step Instructions
- Blend 1 cup of raspberries, ½ cup of granulated sugar, and ¼ cup of water until smooth. Strain through a fine-mesh sieve to remove seeds.
- In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Fold in 8 ounces of mascarpone cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
- Dip each ladyfinger in the raspberry syrup, layer them in a rectangular dish, then spread half of the mascarpone filling over them. Sprinkle with grated white chocolate.
- Repeat the process with the remaining ladyfingers and mascarpone filling, smoothing the top layer again.
- Cover and chill for at least 6 hours, preferably overnight, to let the flavors meld and the dessert set.
Nutrition
Notes
For best results, chill overnight and serve with fresh raspberries on top.
