- 20 lady fingers
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1 cup sugar, divided
- 1 tsp vanilla
- 5 Tbsp Chambord (raspberry liqueur), divided
- 2/3 cup strawberry jam
- 1 1/2 cups sliced strawberries
- 1 cup raspberries
- 1/2 cup blueberries
Spray a 9” by 9” baking dish with nonstick spray.
Place half of lady fingers on bottom of pan, side by side.
In a large bowl, beat cream until soft peaks form, about 3-4 minutes. Fold in mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
In a separate small bowl, stir together jam and remaining 3 tablespoons Chambord. Set aside.
In yet another bowl, combine berries with remaining 1/2 cup sugar. Set aside.
Pour half of cream mixture over lady fingers. Use a spatula to smooth out layer. Top with half of jam mixture and use a fork to incorporate jam into cream. Top with half of fruit. Repeat layers, starting with ladyfingers, cream, jam, then fruit. Cover and refrigerate for a minimum of 4 hours.