Prep: 20 mins | Serves: 10-12
INGREDIENTS:
- 1 ½ cups brewed espresso
- ½ cup raspberry liqueur (IE Chambord)
- 1 cup mascarpone
- ½ tsp vanilla extract
- 2 tbsp sugar
- 1 ½ cups heavy cream
- pinch of salt
- 24 ladyfingers
- 2 pints raspberries
- bittersweet chocolate shavings
DIRECTIONS:
Mix espresso and liqueur in a bowl.
Put mascarpone, vanilla and sugar in electric mixer with a whisk attachment.
Add half of cream and mix until just smooth – scrape down sides, then add remaining cream and salt. Beat until thick and soft peaks form.
Dip half of ladyfingers quickly into espresso liquid, then place in bottom of a 9-inch square baking dish.
When bottom of dish is covered, spread half the mascarpone mixture over. Top with a layer
of raspberries, then repeat with remaining ladyfingers and cream.
Cover and refrigerate for at least 2 hours and up to overnight.
Shave bittersweet chocolate over top and garnish with a few raspberries.
