Ingredients
Method
- In a saucepan, combine raspberries, honey, and heavy cream. Simmer gently for about 10 minutes, stirring occasionally, until the raspberries break down.
- Blend with an immersion blender for a smooth texture, or whisk if you prefer some raspberry pieces.
- Remove from heat and add the white chocolate chips. Stir or blend until completely melted and smooth. Add vanilla.
- Add mascarpone and Greek yogurt. Mix until fully combined and smooth. The mixture should be thick and creamy.
- In serving glasses or bowls, layer dry ladyfingers and raspberry white chocolate filling. Repeat layers until filled. Do not soak the ladyfingers — they will soften in the fridge.
- Refrigerate for 1 to 4 hours until set. Top with whipped cream and fresh raspberries before serving.
Nutrition
Calories: 662kcalCarbohydrates: 37gProtein: 13gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 158mgSodium: 113mgPotassium: 226mgFiber: 2gSugar: 21gVitamin A: 1510IUVitamin C: 6mgCalcium: 217mgIron: 1mg
Notes
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
