Description
A bright twist on the classic Italian dessert with fresh raspberries and a light, creamy filling, perfect for warm-weather dinners and celebrations.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso (cooled)
- 1 package ladyfinger cookies
- Cocoa powder for dusting
Instructions
- Preparation: Chill a medium bowl and beaters in the fridge for 10 minutes. Brew and cool espresso. Rinse and dry raspberries.
- Mixing: Beat heavy cream until soft peaks form. Whisk mascarpone, sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture.
- Cooking: Quickly dip ladyfingers into espresso and arrange in a dish. Layer with mascarpone mixture and raspberries. Repeat layers and finish with mascarpone on top.
- Finishing: Cover and refrigerate for at least 4 hours. Dust with cocoa powder and garnish with raspberries before serving.
Notes
For the freshest texture, add raspberries just before serving. For a stronger coffee flavor, consider adding a tablespoon of coffee liqueur to the espresso before dipping ladyfingers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg