I waited a long time to make this recipe because I thought it was difficult to do. It turns out, it was really simple and fun to do! You can use the raspberries or strawberries, whichever you choose. Just be patient and let it set in the fridge overnight or you'll be easy crunch lady fingers.
Ingredients:
Instructions:
In a medium bowl, combine mascarpone cheese, cream, sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed for 1 to 1 1/2 minutes until smooth and thickened.
In a small bowl, combine raspberry preserves, water, and balsamic vinegar. Stir with a fork until combined. Dip the ladyfingers in the mixture to coat them. Do NOT soak them, just let them barely touch the mixture. Line the ladyfingers in a single layer, in the bottom of a 8”x 8” or similarly sized baking dish.
Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced raspberries.
Repeat with the remaining ladyfingers, mascarpone mixture, and sliced raspberries.
Cover with cling wrap and chill at least 8 hours or overnight.
- 1/3 cup Raspberry Preserves
- 1/4 cup Sparkling White Wine
- 1/2 tsp balsamic vinegar, (or lemon juice)
- 1/2 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1/2 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups sliced raspberries
- 24 ladyfingers
Instructions:
In a medium bowl, combine mascarpone cheese, cream, sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed for 1 to 1 1/2 minutes until smooth and thickened.
In a small bowl, combine raspberry preserves, water, and balsamic vinegar. Stir with a fork until combined. Dip the ladyfingers in the mixture to coat them. Do NOT soak them, just let them barely touch the mixture. Line the ladyfingers in a single layer, in the bottom of a 8”x 8” or similarly sized baking dish.
Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced raspberries.
Repeat with the remaining ladyfingers, mascarpone mixture, and sliced raspberries.
Cover with cling wrap and chill at least 8 hours or overnight.
