Description
A fruity and elegant twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers, creamy mascarpone, and fresh raspberries.
Ingredients
Scale
For the Crust:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons raspberry liqueur
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 24–30 ladyfinger cookies
- 2 cups fresh raspberries, plus more for garnish
Instructions
1. Prepare the Crust:
- In a shallow bowl, combine the cooled coffee and raspberry liqueur. Set aside.
- In a large bowl, use an electric mixer to beat the mascarpone, heavy cream, sugar, and vanilla until smooth and thick.
- Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side and arrange them in a single layer in a 9×9 inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Sprinkle half of the fresh raspberries over the cream.
- Repeat the layers with the remaining dipped ladyfingers, mascarpone cream, and raspberries.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with additional raspberries.
Notes
You can customize the seasonings to taste.