A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.
Ingredients
- or frozen raspberries: 1 pound (fresh)
- white sugar: 6 Tbsp
- white sugar: 1 cup
- hot water: 0.33333 cup
- brandy-based orange liqueur (such as Grand Marnier®): 0.25 cup
- water: 0.5 cup (cold)
- egg yolks: 4 piece
- white sugar: 6 Tbsp
- mascarpone cheese: 1 pound
- egg whites: 4 piece
- white sugar: 6 Tbsp
- vanilla extract: 0.5 tsp
- ounces ladyfingers: 12 piece
- ounces grated semisweet chocolate: 4 piece
- almonds: 3 Tbsp (toasted, sliced)
Metric Conversion
Stages of cooking
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In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
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Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
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Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.
