Description
A fruity twist on the classic Italian dessert featuring fresh raspberries and creamy mascarpone layers.
Ingredients
Scale
For the Crust:
- 1 cup fresh raspberries
- 200g ladyfinger biscuits
- 250g mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 cup strong brewed coffee
- 1 tablespoon raspberry liqueur
- Cocoa powder for dusting
Instructions
1. Prepare the Crust:
- Brew the coffee and let it cool. Add the raspberry liqueur to the coffee.
- In a large bowl, whisk together mascarpone cheese, heavy cream, and sugar until smooth and creamy.
- Dip each ladyfinger biscuit into the coffee mixture briefly and lay them at the bottom of a serving dish.
- Spread half of the mascarpone mixture over the soaked ladyfingers, then layer with half of the raspberries.
- Repeat with remaining ladyfingers and mascarpone mixture.
- Finish with a final layer of raspberries on top.
- Chill in the refrigerator for at least 3 hours.
- Dust with cocoa powder before serving.
Notes
You can customize the seasonings to taste.