The classic among Italian desserts is presented in a summery look. You will love the layers of amaretto soaked ladyfinger, delicious homemade raspberry amaretto sauce, and vanilla mascarpone filling and all topped with fresh raspberries!
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For the sauce, add all the ingredients into a small saucepan and cook on medium-low until berries fall apart and sauce thickens about 7-10 minutes.
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Add heavy cream and powdered sugar into a large mixing bowl, and using an electric mixer, mix until soft peaks form.
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Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks.
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Pour amaretto into a shallow dish and working one at a time, quickly dip each ladyfinger into the amaretto.
4
Layer half of ladyfingers (amaretto dipped side on top) on the bottom of a 9x13 inch baking dish until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps.
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