24 ounces (6 cups) frozen raspberries,
thawed and drained
1/2 cup granulated sugar
1/2 cup water
1 1/2 cup sugar
2/3 cup cold water
Creamy Cheese Filling
2 (8 ounce) containers Mascarpone cheese,
at room temperature
1 pint heavy whipping cream
1/4 cup sugar
Chocolate Filling and Garnish
1 (2 ounce) bar good quality
12 ounces Ladyfingers
Raspberry Filling: In a medium bowl mix together prepared raspberries and sugar
and set aside.
Sugar Syrup: Mix together 1/2 cup water and sugar in a small saucepan. Heat on
medium/low, stirring often, until sugar is dissolved. Remove from heat add Gran
Marnier and 2/3 cup cold water. Set aside.
Creamy Cheese Filling: Place Mascarpone cheese in a large mixing bowl and whip
with electric mixer or by hand until light and creamy.
In a separate bowl, whip heavy cream, sugar and vanilla with mixer until stiff
Gently fold one fourth of the whipped cream into Mascarpone cheese using a rubber
spatula, to lighten. Fold remaining whipped cream into the mixture and set aside.
Chocolate Filling and Garnish: Divide chocolate bar in half. Grate half of the
chocolate for the filling using a box grater. Make chocolate curls with the second
half of bar, by using a vegetable peeler and pressing firmly on a smooth edge of
the bar and peeling curls off on a sheet of waxed paper. (You may have to warm bar
slightly under table lamp to create curls) Do not touch curls, refrigerate until
ready to use.
Asembly: Dip ladyfingers into cooled sugar syrup and line the bottom of a 13x
9x 2-inch pan.
Cut remaining dipped ladyfingers in half and line the sides, coming just to the
top of the pan.
Spread half of the Mascarpone cheese mixture on the ladyfingers.
Top with grated chocolate to lightly cover the Mascarpone layer.
Spread with all of the raspberry mixture.
Spread remaining Mascarpone mixture over raspberries, being careful to keep the
Cover with plastic wrap and refrigerate for 12 hours.
Just before serving, sprinkle with chocolate curls and garnish with fresh raspberries.