Raspberries with Ladyfingers

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Spread the 15 sponge fingers in a bowl (18 x 16 x 5 cm) evenly and close to each other on the floor. Put the raspberries (a few reserved for decoration) in a pan with 2 tablespoons of sugar and bring to the boil, stirring constantly, until all the berries are liquid. Spread the hot raspberries over the sponge fingers and let cool. Put the ingredients (mascarpone, cream quark, sugar, vanilla sugar) in a bowl and mix well. Whip the cream until stiff and slowly fold into the mixture. Pour the whole mixture over the cooled raspberries and place in the refrigerator for 2 hours. Garnish with a few whole raspberries before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.