In a saucepot, add your water and sugar and heat over medium heat, stirring occasionally until all the sugar has dissolved.
150 g Granulated sugar | 180 g Water
Add your raspberries, increase heat to medium-high and cook for about 5-7 minutes until the liquid has become a deep red and fragrant. While you're stirring, press down on the berries mashing them with a spatula.
125 g Raspberries
Pour the saucepan into a medium bowl through a strainer. Let the raspberry syrup come to room temperature.
Place the pulp/solids into a separate bowl - do not throw away
Once the raspberry syrup has come to room temperature, in a large bowl add mascarpone and powdered sugar and beat with a hand mixer until smooth.
452 g Mascarpone | 120 g Powdered sugar
Add vanilla, raspberry syrup and ground freeze dried raspberries. Mix together until well incorporated.
½ tsp Vanilla | 1 tbsp Freeze dried raspberry | ½ tbsp Raspberry syrup
Add one cup of cold heavy whipping cream to the mascarpone. Using a whisk attachment, whip into the mascarpone until it is somewhere between medium and stiff peaks.
227 g Heavy whipping cream
It's helpful to lay out your ladyfingers in your dish to see how they fit, incase you need to break or cut any. Then remove them from the dish.
In the bottom of your dish, spread a very thin layer of the raspberry mascarpone.
Quickly dip each ladyfinger into the raspberry syrup on both sides. Make sure the ladyfinger is soaked but not soggy. Place into the dish. Repeat until you have a full layer of ladyfingers.
24 Ladyfingers | Raspberry syrup
Spread a layer of the mascarpone over the ladyfingers. Use an offset spatula to smooth out.
Add about 2 tablespoons of the raspberry syrup to your raspberry pulp from making the syrup. It should become a jammy substance.
Raspberry pulp from syrup | 2 tbsp Raspberry syrup
Spread the raspberry jam over the mascarpone layer.
Repeat dipping the lady fingers into the syrup and placing into the dish on top of the jam layer.
Spread the remainder of your mascarpone filling over the ladyfingers.
Cover your dish and place it in the refrigerator for at least 8 hours, preferably overnight.
