Raspberry Mascarpone Ladyfingers (Printable Recipe Version)
Creamy mascarpone, sweet raspberries, and ladyfingers come together for a fruity make-ahead dessert that everyone'll love.
# Ingredients You’ll Need:
→ Raspberry Jam
01 -
1 tablespoon lemon juice
02 -
100 g granulated sugar
03 -
500 g frozen raspberries
→ Raspberry Syrup
04 -
120 g water
05 -
30 g frozen raspberries
06 -
100 g granulated sugar
07 -
3 tablespoons limoncello (if you want)
→ Mascarpone Filling
08 -
2 tablespoons lemon juice
09 -
480 g heavy cream, keep it cold
10 -
1 teaspoon vanilla paste
11 -
120 g powdered sugar
12 -
450 g mascarpone cheese, cold
→ Assembly
13 -
Lemon slices for topping
14 -
25 ladyfinger cookies
15 -
Fresh raspberries for topping
# Steps to Make It:
01 -
Right before you dig in, spread what’s left of the raspberry jam all over the top. Toss on some extra raspberries and a few lemon slices, too, if you like.
02 -
Cover the whole thing with some plastic and pop it in the fridge for 8 hours, or just leave it overnight if you’ve got the time.
03 -
Go again: dip more ladyfingers, another layer of mascarpone cream, but hold onto the rest of your jam for later.
04 -
Spread on half the mascarpone goodness over the cookies. Spoon on half of the raspberry jam and gently swipe it around.
05 -
Scoop a thin layer of cream on the bottom of your dish—27x20 cm works great. Take every ladyfinger, dunk it in the raspberry syrup twice, and lay 'em down in a row over that cream.
06 -
Grab your mixer and toss in the mascarpone, powdered sugar, lemon juice, and vanilla. Whiz it for maybe half a minute—just til it’s smooth. Scrape the bowl, then pour in the cold heavy cream and whip it until it stands up in kinda stiff peaks.
07 -
Toss water, sugar, and raspberries in a small pot. Let it boil while you stir, so the sugar melts. Bring down the heat and simmer it for 3 minutes, breaking up the berries as you go. Push it through a mesh sieve, throw away the seeds, stir in limoncello (if you’re using it), and cool to room temp.
08 -
Let your jam simmer for about 23 to 25 minutes so it thickens up. If you can drag a finger through a bit on a spoon and it doesn’t run together, you’re good. Dump it into a wide bowl, cover, and chill for about an hour.
09 -
Pop the raspberries, sugar, and lemon juice into your saucepan and heat on medium. Stir every so often while the berries get soft and fall apart. After it bubbles, turn it down to low and mash those berries with a spatula.
# Extra Information:
01 -
Letting this chill all night brings out the flavors and makes it much easier to get nice, clean pieces.