Ingredients
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1 cup seedless raspberry jam
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6 tablespoons orange liqueur (recommended ( Grand Marnier)
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1 lb mascarpone cheese, at room temperature
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1 cup whipping cream
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1/4 cup sugar
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28 soft ladyfingers (or cake, cut into 3 by 1 by 1 1/2-inch pieces)
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confectioners' sugar, for serving
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1 teaspoon pure vanilla extract
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3 3/4 cups fresh raspberries (3 baskets)
Instructions
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
- Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
- Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
- Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
- Spread half of the jam mixture over the ladyfingers.
- Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
- Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
- Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar just prior to serving.