Description
A delightful blend of creamy white chocolate and tart raspberries, perfect for special occasions.
Ingredients
Scale
- 8 oz white chocolate
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup raspberry puree
- 1/4 cup water
- 1 tablespoon gelatin
- Ladyfinger cookies
- Fresh raspberries for garnish
Instructions
- Melt the white chocolate in a double boiler over low heat and stir until smooth; let cool slightly.
- Whip the heavy cream in a mixing bowl until soft peaks form.
- Combine mascarpone cheese and powdered sugar in another bowl until smooth.
- Fold the cooled white chocolate into the mascarpone mixture until just combined.
- Gently fold the whipped cream into the mixture until no white streaks remain.
- Combine raspberry puree, water, and gelatin in a saucepan; stir over low heat until gelatin dissolves.
- Layer ladyfinger cookies in a cake pan, alternating between mousse and raspberry mixture, finishing with mousse on top.
- Refrigerate for at least 4 hours until set.
- Garnish with fresh raspberries before serving.
Notes
For best results, use room temperature mascarpone and do not over-whip the heavy cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg