For the cream, beat the heavy cream with powdered sugar and vanilla until soft peaks form (be careful not to overbeat).
Chill the cream in the refrigerator.
The Mascarpone cream should be well mashed with a fork or even lightly whipped with a mixer along with a spoonful of powdered sugar.
We add the sweet cream to the mascarpone cream little by little, gently folding with a spatula from bottom to top so that the cream remains fluffy and doesn't turn into a soup.
Assemble:
- put a little cream at the bottom of the jars or molds
- a layer of Savoiardi biscuits soaked in raspberry puree
- a thicker layer of cream
- Savoiardi biscuits soaked in raspberry puree
- and finally, cream on top.
Put it in the fridge for 5 hours (or better yet, overnight).
Decorate with fresh raspberries or freeze-dried raspberries!
Enjoy!
