Ingredients
- 1 large container of blueberries
- 4 half containers of raspberries
- 12 oz mascarpone cheese
- 1 cup cream whipped
- 3/4 cup icing sugar
- Lady fingers
- 1/2 cup orange juice
Directions
1. Mash raspberries and add 1/2 cup icing sugar and OJ
2. Mix mascarpone, 1/4 cup icing sugar and whipped cream
3. Line a spring form pan with baking paper/parchment and place a layer of lady fingers on the bottom
4. Place 1/2 of raspberry mix on cookies followed by half the cream mixture
5. Repeat layers of cookies, raspberry and cream mixture. Place blueberries on top
6. Refrigerate for a minimum of 3 hours or overnight. Cake lasts for a maximum of 3 days
Recipe from Mrs Schubert.