Print

Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and refreshing no-bake dessert featuring layers of raspberry-soaked ladyfingers, creamy mascarpone filling, and fresh raspberries for a fruity twist on classic tiramisu.

Ingredients

  • 1 pound fresh raspberries
  • 1 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream
  • 8 ounces mascarpone cheese, softened
  • 1 teaspoon vanilla extract
  • 24–30 ladyfinger cookies
  • 1/2 cup raspberry juice or diluted raspberry puree

Instructions

  1. Combine half of the raspberries with 1/2 cup sugar and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until slightly thickened. Let cool completely.
  2. Whip the heavy cream in a large bowl until soft peaks form.
  3. In another bowl, mix mascarpone cheese with remaining sugar and vanilla extract until smooth.
  4. Gently fold the whipped cream into the mascarpone mixture until light and fully combined.
  5. Quickly dip each ladyfinger into the raspberry juice without soaking.
  6. Arrange a layer of dipped ladyfingers in the bottom of a serving dish.
  7. Spread half of the mascarpone cream over the ladyfingers, then spoon half of the cooked raspberry mixture and add fresh raspberries.
  8. Repeat layers with remaining ladyfingers, cream, and raspberries.
  9. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

  • Frozen raspberries can be used if thawed and drained well.
  • Prepare a day ahead for best flavor development.
  • Dip ladyfingers briefly to prevent sogginess.
  • White chocolate shavings can be added for extra sweetness.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/garlic-herb-roasted-potatoes-recipe-with-carrots-and-zucchini/