Categories: Pudding, custard, flan, mousse

Ingredients

• 2 lemons
• 1/3 cup plus 3 Tbsp. granulated sugar
• 3 sprigs fresh mint
• 3/4 cup water
• 8oz. mascarpone
• 8 oz. whole-milk ricotta
• 1 1/2 cups heavy cream
• 3 6oz. pkg. (about 5 cups) raspberries
• 28 ladyfingers

Directions

1. Using a vegetable peeler, remove strips of zest from 1 lemon and transfer to a medium saucepan.
2. Finely grate the zest from the other lemon and reserve.
3. Squeeze 1/4 cup lemon into the saucepan. Add 1/3 cup sugar, the mint and water. Bring to a boil and simmer for 1 minute.
4. Remove from heat, let cool completely, then discard the lemon zest and mint.
5. Using an electric mixer, beat the mascarpone, ricotta, reserved zest and remaining 3 Tbsp. sugar in a large bowl until smooth. Reduce the mixer speed to low and gradually add the heavy cream, mixing to incorporate. Increase the mixer speed to high and beat until stiff peaks form.
6. Fold in the raspberries, gently mashing them against the sides of the bowl.
7. Line a deep 9 × 9-inch baking dish with 14 ladyfingers, breaking as necessary to fit. Drizzle half the lemon syrup (1/2 cup) over the ladyfingers, then top with half the cream mixture (about 4 cups).
8. Repeat with the remaining fingers, syrup and raspberry cream, then refrigerate for 1 hour or up to 1 day (covering after 1 hour).

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