Ingredients
Scale
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 22 oz raspberries (fresh or frozen)
- 2 lemons (juiced)
- 1 cup unsalted butter
- 1 lb mascarpone cheese
- 2 packs ladyfingers
- Fresh raspberries and lemon slices for decoration
Instructions
- Prepare the raspberry curd by cooking raspberries, lemon juice, water, and sugar in a saucepan over medium heat. Strain and whisk in butter and egg yolks until thickened.
- In a mixing bowl, beat together mascarpone cheese and cold whipping cream until smooth. Add cooled raspberry curd and vanilla extract; mix until fully combined.
- Quickly dip ladyfingers into the remaining raspberry mixture and arrange in a baking dish. Layer half of the cream mixture over them, repeating with remaining ingredients.
- Chill in the refrigerator for at least 4 hours before serving.
- Decorate with fresh raspberries and lemon slices before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 275
- Sugar: 22g
- Sodium: 42mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg