Ingredients
Scale
- 22 oz raspberries (fresh or frozen)
- 1 cup granulated sugar
- 4 large eggs
- 1 lb mascarpone cheese
- 1 cup whipping cream
- 2 packs ladyfingers
- 1 lemon (juiced)
- 1 ½ cup water
- ½ cup granulated sugar (for raspberry mixture)
- ⅛ teaspoon sea salt
- 1 cup unsalted butter
- 2 cups raspberry curd (cooled or room temperature)
Instructions
- Prepare the raspberry mixture: In a saucepan, combine water, lemon juice, and ½ cup sugar over medium heat until dissolved. Add raspberries and simmer until saucy; cool.
- Make the cream layer: Whisk eggs, yolks, remaining sugar, and salt until fluffy. Mix in softened butter. Whip cream to stiff peaks; gently fold into egg mixture.
- Assemble: Quickly dip ladyfingers in cooled raspberry mixture and layer half in a dish. Spread half of the cream mixture and raspberry curd; repeat layers.
- Chill: Cover tightly and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 27g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg