Prep Time 30min Cook Time 4h
Adding raspberry puree to the mascarpone layers makes for a scrumptious twist on an old favorite.
What you'll need
- 3 cups raspberries
- 1 pound mascarpone cream cheese
- 1-1/2 cups heavy cream
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 40 lady fingers
- 2 cups hot water
- 3 tablespoons instant espresso powder
- 2 teaspoons unsweetened cocoa
- 2 tablespoons coffee liqueur (optional)
Notes:
Yields 24 servings
Variations:
For a lighter dessert, Neufchatel cheese can be substituted for the mascarpone.
How to make it
- Puree and strain seeds from raspberries. In a large bowl stir puree into mascarpone and set aside. In a clean bowl, beat the heavy cream, sugar and almond extract until soft peaks form. Stir one-third of the whipped cream into mascarpone mixture. In two more additions, fold the remaining whipped cream into mascarpone mixture.
- Line the bottom of a 13x9-inch pan with half the ladyfingers. In 2 cups of hot water, stir to combine espresso powder, cocoa and liqueur, if using. Brush half the espresso mixture onto the ladyfingers.
- Spread half the mascarpone mixture over the ladyfingers. Repeat layering with the remaining lady fingers, coffee and mascarpone mixtures.
- Chill at least 4 hours.
