- 1 container (8 oz.) mascarpone cheese
- ½ cup sugar
- 2 tsp. vanilla extract
- 1 cup whipping cream
- 2 pkgs. (3 oz. ea.) ladyfingers
- 1½ cups lemon curd
- Garnish: Fresh raspberries and sprigs of fresh mint
In a bowl, stir together the mascarpone cheese, sugar, and vanilla until blended.
Beat whipping cream at medium speed until soft peaks form. Fold the whipped cream into the cheese mixture. Spoon this mixture into a zipper freezer baggie; snip the corner of the bag to make a ½ in. hole.
Cut ladyfingers in half crosswise. Press 1 ladyfinger half into the bottom of each glass. Spoon 1 ½ tsp. lemon curd into each glass. Pipe a small amount of the mascarpone mixture into each glass. Repeat layers one more time in each glass. Top each with a raspberry and mint sprig. Cover and chill for 2 hours. Make 24 small servings.
Equipment needed: Measuring cups and spoons, 24 small (1½ oz.) glasses**, Bowls, Electric mixer, Rubber spatula, Zipper freezer baggie and a Knife.
**Large serving glasses can be used. Divide the ingredients evenly to be able to repeat the 3 layers (ladyfingers, curd, mascarpone) twice in each glass.]