Difficulty: easy | Number of people: 8 | Duration: 30 minutes | Cost: not_expensive
- 1 tablespoon lemon juice
- 1 teaspoon of water
- 4 tablespoons sugar, divided (1 + 3)
- 30 ladyfingers
- 230g mascarpone
- 3 eggs (yolks and whites separated)
- 250 g crushed raspberries + around twenty for garnish
Mix the lemon, water, and a tablespoon of sugar and pour it into a plate.
Soak the ladyfingers with this mixture: soak 15 ladyfingers two-thirds deep and half-dip the remaining 15 ladyfingers.
Mix the egg yolks and 3 tablespoons of sugar with the mascarpone, until a homogeneous cream is obtained.
Beat the egg whites and incorporate them into this cream.
Lay the ladyfingers two-thirds soaked in a single layer at the bottom of a rectangular pan, making sure the dry side is down.