Raspberry & Mascarpone Sponge Pudding
Decadently creamy with tart raspberries to cut through the sweetness. This Raspberry & Mascarpone Sponge Pudding is definitely a treat!
Ingredients
- 500 g mascarpone
- 397 g condensed milk
- 400 g sponge fingers
- 600 g tinned raspberries in light syrup (2 tins)
- 150 g fresh raspberries
- small grating of dark chocolate
Instructions
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Mix the mascarpone and condensed milk together in a bowl making sure there are no lumps
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Drain the tinned raspberries reserving the syrup in a shallow bowl
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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 for too long or else they'll soak up too much
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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. Make one layer of sponge fingers
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Once you have one layer of sponge fingers, scatter over half of the tinned raspberries
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Pour 1/3 of the mascarpone mix on top of the sponge fingers making sure the fingers are completely covered
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Repeat again with another layer of soaked sponge fingers, tinned raspberries and mascarpone mix but lay the fingers in the opposite direction
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Add a third layer of soaked sponge fingers in the dish. Add the final third of the mascarpone mix and spread evenly
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Place the fresh raspberries on the top and grate the dark chocolate using a fine grater
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Put in the fridge for 30 minutes or so to chill and then serve
Recipe Notes
Keep in an airtight container in the fridge for up to three days.
Nutritional information is given as a guide only.