- 12 oz Raspberries plus few more to decorate
- 1 tbsp Cane Sugar
- 1 tsp Cornstarch
- 1 tsp Lime juce
- Small pot
- Spatula or spoon
To prepare the raspberry sauce; in a small pot, combine a half of the raspberries with sugar and simmer it until the fruit is soften. Stir in the cornstarch and simmer it until the sauce thickens slightly. Remove from the heat, add the lime juice and set aside to cool. Once, it is cooled, fold the rest of the raspberries into the sauce and set aside.
- 9 oz Mascarpone Cheese
- 2 Eggs separated
- 4 tbsp Cane Sugar
- 1 tsp Pure vanilla extract
- 1 pinch sea salt
To prepare the mascarpone cream; In a large bowl beat the mascarpone cheese with egg yolks, sugar and vanilla extract until smooth. In separate bowl, beat the egg whites and pinch of sea salt until forms soft texture. Slowly fold the egg whites into the cream.
- 12 Ladyfingers, coarsely crumbled
- 1 tsp Confectioner’s sugar to dust
- ½ oz Shelled unsalted green pistachios, finely chopped
Cover the bottom of the small glass with coarsely crumbled ladyfingers. Add one layer of raspberry sauce and then one layer of mascarpone cream. Refrigerate for 3-4 hours. (or longer if you have time). When ready to serve, dust with confectioners sugar and top with chopped pistachios and few fresh raspberries.