Ingredients

The following ingredients have 5 Servings
  • 20 soft ladyfingers (165 grams (1 package))
  • 1½ cups heavy cream (341 grams)
  • 8 ounces mascarpone cheese (454 grams)
  • 1 cup granulated sugar (200 grams, divided)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 5 tablespoons Chambord raspberry liqueur (71 grams, divided)
  • ⅔ cup strawberry jam or jelly (227 grams)
  • 1½ cups sliced fresh strawberries (251 grams)
  • 1 cup fresh raspberries (120 grams)
  • ½ cup fresh blueberries (85 grams)

Instruction

  • Spray a 9x9-inch baking dish with nonstick spray.
  • Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
  • In a large bowl, using a hand mixer, beat the heavy cream until soft peaks form, about 3-4 minutes.
  • Beat in the mascarpone, ½ cup sugar, vanilla, and 2 tablespoons Chambord. Mix until fully combined and smooth. Set aside.
  • In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
  • In yet another bowl, mix together all of the fruit with ½ cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
  • Start by smoothing half of the cream mixture over the ladyfingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
  • Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
  • Cover and refrigerate for a minimum of 4 hours.
  • Serve cold.