Ingredients
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200 g ladyfingers
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500 ml coffee
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Mascarpone Cream
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3 eggs
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1/2 tsp salt
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10 g vanilla sugar
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120 g sugar
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2 tbsp amaretto + 2 ml vanilla essence
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600 g mascarpone
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Raspberry Cream
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750 g raspberries
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30 g sugar
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juice of 1 lemon
Directions
Steps
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1
Done
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Place a medium pot over medium heat and add the raspberries, lemon juice and sugar. Use a vertical mixer to purée the raspberries and boil for 6-8 minutes, optionally adding 10 g of gelatine or 5 g of agar agar. |
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2
Done
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Separate the eggs and beat the whites in a small bowl with an electric mixer. When soft peaks are taking shape, add the salt and vanilla sugar, and continue beating until stiff peaks. In another bowl, beat the yolks with half of the sugar, until dissolved. |
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3
Done
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In a third bowl, combine the mascarpone with the rest of the sugar, incorporating it with a spatula. Add the beaten yolks, combine, then gradually the beaten egg whites. When fully combined, add the vanilla essence and amaretto liquor. |
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4
Done
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Place a layer of ladyfingers in a large glass baking pan, and moist them with spoons of coffee. Since the gluten free ladyfingers are very soft and easily break, dont use too much coffee for each one of them. Place a layer of mascarpone cream on top, then another layer of dipped ladyfingers, then a layer of raspberry cream, the rest of the mascarpone cream and the rest of the raspberry cream on top. Decorate with some more raspberries and refrigerate overnight. Serve cold and enjoy! |
