Steep half the raspberries in 25 ml grappa and 1/3 cup of honey. Mash with a fork and set aside.
Whip the cream with 2 tablespoons of honey and the vanilla extract, till sift peak form.
Add macerated raspberries to mascaropne in a wide bowl and mix well, till incorporated and mascarpone is loosened.
Fold in whipped cream and drop of food colouring, if using.
Choose on glass dish or several smaller ones, like I did.
Lay the lady finger biscuits to cover bottom of dish. Drizzle in some of remaining grappa (a few drops goes a long way as the dessert sets).
Spoon over a layer of raspberry cream.
Repeat with a layer of ladyfingers, grappa and raspberry cream.
Use three layers if using smaller individual dishes.
Top with fresh raspberries and allow to set for 3 hours or overnight in the refrigerator.
Reprinted with permission of The Food and the Fabulous.
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