A summer and fresh edition of the classic dessert
12 Savoiard biscuits
250 g mascarpone
2 dl whipping cream
0.5 dl icing sugar
225 g fresh raspberries
2 tbsp elderflower juice
1 lime, finely grated zest
lemon balm or mint for garnish
Whip the cream and mascarpone until fluffy. Season with icing sugar.
Mash the raspberries (save a few for garnish), add the juice and lime zest (only the green).
Break the savoiardi into pieces. Alternate biscuits, the mashed raspberry and cream mixture in 4 glasses.
Leave for 30 minutes in the fridge before serving. Garnish with fresh raspberries and lemon balm when serving.
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