1 – 600g. pkt. frozen raspberries, thawed and drained (21 oz.)
6 tbsp. White sugar
1 cup of sugar
1/3 cup hot water
1/2 cup Triple Sec or orange liqueur
1/2 cup cold water
6 egg yolks
1 cup white sugar
2- 275g. containers of mascarpone cheese (10 oz each)
2 cups whipped cream
1 C. vanilla
2- 150g. pkg of spoon cookies (5 oz each)
2- 1 oz. square of finely grated white chocolate
Place the raspberries in a bowl and add the 6 tbsp. sugar and leave to macerate while preparing the mascarpone filling.
Next, prepare the syrup by combining the sugar and hot water and stir until the sugar is dissolved.
Add orange liqueur and cold water.
Mix the egg yolks and sugar in the top of a double boiler over simmering water.
Cook for about 10 mins. stirring constantly. Crystals may form on the bowl and be careful not to stir them or you will get a grainy custard.
Remove from the heat and carefully transfer to another bowl, trying not to add too many crystals if they have formed.
Whisk the yolks until thick and lemon-colored. Add the mascarpone to the whipped yolks. Beat until smooth.
In another bowl, whip cream and vanilla until stiff peaks form. Gently fold into the yolk mixture and set aside.
Dip each lady finger in the syrup then line a 9X13″ mold.
You may need to cut some to fit. Place half of the raspberries and their juice on the fingers.
Place half of the cream filling on the ladyfingers.
Top with half of the grated chocolate. Repeat layers, with cookies, raspberries and cream filling.
Sprinkle with remaining chocolate.
Refrigerate overnight or several hours.