Decadently creamy with tart raspberries to cut through the sweetness. This Raspberry & Mascarpone Sponge Pudding is definitely a treat!
Mix the mascarpone and condensed milk together in a bowl making sure there are no lumps
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
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
Once you have one layer of sponge fingers, scatter over half of the tinned raspberries
Keep in an airtight container in the fridge for up to three days.
Nutritional information is given as a guide only.
Raspberry & Mascarpone Sponge Pudding https://www.curlyscooking.co.uk/raspberry-mascarpone-sponge-pudding/