- 500g raspberries
- 200g caster sugar
- 1 lemon
- 250 grams (savoiardi) ladyfingers
- 1/2 cup of any sweet white wine or grappa
- 250 grams mascarpone cheese
- 300 ml whipping cream
- 2 separated egg
- 1. Place berries, half the sugar, juice and zest of lemon in a bowl. Leave for 30min, stirring occasionally to dissolve sugar.
- Place a layer of biscuits in a 1L baking dish, drizzle with 2T
grappa and spread raspberries over top. Place yolks and remaining sugar
in a large bowl and beat until light and thick. Beat in mascarpone and
cream until thick, then fold in remaining grappa.
- In a separate bowl, beat egg whites until stiff and then combine
with the mascaropone mixture. Spread over berries, then cover in plastic
wrap and refrigerate for at least 2 hours. Spoon out into bowls and
sprinkle with shaved chocolate to serve.
This recipe comes from Merrilyn.
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