Raspberry & Mascarpone Sponge Pudding

Decadently creamy with the tart raspberries to cut through the sweetness. This dessert is definitely a treat! 

This is one of my family’s favourite desserts. It is so rich and creamy with the raspberries there to add a tart flavour as well as a delicious freshness. The taste truly is yummy. 

This is a delicious pudding my family has been making for years, but cannot take credit for. It was my sister’s friend’s Mum, Mrs Betts that we owe for this recipe. She had something similar in a restaurant and loved it and recreated it herself at home. She is one clever lady!

This dessert is really easy to make. You literally need no baking skills or special equipment to put this together. It also means you can get your children to help out which is something my sister and I always did when we were younger. I did use a mixer to combine the mascarpone and condensed milk because it is quicker to do this, but doing it by hand doesn’t take too much effort. Just make sure you mix them together well and get rid of any lumps. 

Do not turn your nose up at the tinned raspberries. I am generally not a fan of tinned fruit and didn’t know you could get tinned raspberries before eating this. But you do really need them, and their tasty syrup to make this dessert. 

My sister, Ally made this for pudding on Boxing Day. It was a welcome change instead of something like Christmas pudding that none of us are really that fond of. We’d had a lovely roast dinner cooked by my Mum (she cooks the best roasts) and a few hours had passed when the raspberry pudding was calling my name from the fridge. Initially it was just my brother-in-law and myself who wanted some, but after I brought his into him, Ally and my Mum soon decided they could find some room. Then when Mr Curly remembered what we meant by raspberry pudding, he had some too. My brother-in-law then went back for another ‘small piece’ and came back with a bigger bowl than his first!

You can also use low fat mascarpone cheese in a feeble attempt to reduce the calories. If you use all low fat mascarpone, you may find that the pudding is slightly more liquid – especially the next day. I would recommend using half full fat and half low fat because this seems to have the right combination to still provide the right thickness to hold the pudding together. 

When making this pudding, my final layer always seems to have the fewest sponge fingers but they are the ones that have been soaked for the longest in the raspberry syrup. This is because I always pack the sponge fingers in tightly for the bottom layer and also don’t let them soak in the syrup for too long because I don’t want to run out! If this happens to you, just spread your final layer of sponge fingers out more. Once it is fully assembled no one will be able to tell anyway!

This pudding keeps well in the fridge for a couple of days, if it lasts that long. I’ve lost count of how many times I have eaten this for breakfast because I didn’t want to wait any later in the day to eat some more!

Updated 2017. 

Serves 8 (generously!) 

500g mascarpone
397g condensed milk
400g sponge fingers
600g tinned raspberries in light syrup
150g fresh raspberries
Small grating of dark chocolate

  1. Mix the mascarpone and condensed milk together in a bowl or using your mixer making sure there are no lumps 

  1. Drain the tinned raspberries reserving the syrup in a shallow bowl
  2. Dunk the sponge fingers a couple at a time in the reserved raspberry syrup. Make sure the fingers are completely covered in the syrup. You want to give them a couple of seconds so they can absorb some of the syrup but don’t leave them in there for longer than that or else they will soak up too much and you’ll run out of syrup!

  1. When you have a few of the sponge fingers that have absorbed some of the syrup, line them next to each other in a dish roughly 23x23x5cm. Once you have covered the bottom of the dish completely with sponge fingers, scatter with half of the tinned raspberries

  1. Pour 1/3 of the mascarpone mix on top of the sponge fingers making sure the fingers are completely covered

  1. Repeat again with another layer of soaked sponge fingers, tinned raspberries and mascarpone mix but lay the fingers in the opposite direction
  2. Add a third layer of soaked sponge fingers in the dish. Add the final third of the mascarpone mix and spread evenly
  3. Place the fresh raspberries on the top and grate the dark chocolate using a fine grater
  4. Put in the fridge for 30 minutes or so to chill and then serve

2014-12-26 22.07.52

 

 

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2 thoughts on “Raspberry & Mascarpone Sponge Pudding

  1. Ally

    Turns out the low fat mascarpone wasn’t the best idea! The mascarpone and condensed milk ran out and the fingers dried out – however this was only a problem when half was left the next day, chances are there won’t be any left so might not even be a problem!!

    Reply
    1. cat Post author

      Oh no! So the mascarpone mix just seeped out into the dish?! Not that there is usually any left like you said. I’ll update the recipe with that – thanks x

      Reply

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