Rating: 4.63 stars
44 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Recipe Summary test

prep:
45 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

1033 calories; protein 18.2g; carbohydrates 129.4g; fat 51.2g; cholesterol 356.5mg; sodium 167.8mg. Full Nutrition
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