Ingredients
Scale
- 1 package frozen raspberries (600 g), thawed and drained
- 6 tablespoons white sugar
- 1 cup sugar
- ⅓ cup hot water
- ½ cup Triple Sec or orange liqueur
- ½ cup cold water
- 6 egg yolks
- 2 containers mascarpone cheese (275 g each)
- 2 cups whipping cream, whipped stiff
Instructions
- Mix thawed raspberries with 6 tablespoons sugar; set aside.
- In a saucepan, stir 1 cup sugar with ⅓ cup hot water over medium heat until dissolved.
- Whisk in Triple Sec and cold water.
- Separate egg yolks and beat in a large bowl. Slowly pour warm syrup while whisking.
- Place mixture over a double boiler, stir until thickened. Cool slightly.
- Beat mascarpone smooth; fold into custard mixture.
- Whip cream to stiff peaks; fold gently into mascarpone custard.
- Layer raspberry mixture and mascarpone cream alternately in a glass dish.
- Chill at least 4 hours before serving.
Notes
- Serve chilled for best flavor and texture.
- Store in an airtight container in the fridge up to 4 days.
- Freezing portions is possible, though texture may be affected.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layered
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 65 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 165 mg