Maya

RASPBERRY SAUSE • 400 g frozen raspberries • 1 tsp vanilla extract • 100 g sugar • 1 tbsp starch (e.g. cornstarch) CREAM • 500 g mascarpone • 300 ml heavy whipping cream • 100 g powdered sugar • Zest of 1 lemon • 1 pinch ground ginger LAYERING • 18 ladyfinger cookies TOPPING • A few raspberries • 1 tbsp chopped pistachios INTRUCTIONS In a saucepan, combine raspberries, vanilla, and sugar. Cook for 10–15 minutes until the raspberries soften. Mix the starch with a little cold water, stir into the raspberries, and cook again until thickened. Let the mixture cool. Whip mascarpone and heavy cream together on high speed until smooth and stable. Add powdered sugar, lemon zest, and ground ginger. Dip each ladyfinger briefly into the thickened raspberry sauce. Layer them in the glass dish with the cream, repeating to make 3–4 alternating layers. Top with a few fresh raspberries and sprinkle with chopped pistachios. Chill well before serving.