These crab tartlets have long been a family favorite and are frequently requested at gatherings around the holidays.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup white sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon water
- 1 (8 ounce) container mascarpone cheese
- 3 eggs, separated
- 1 (3 ounce) package ladyfingers
- 2 cups crushed ripe raspberries
- 20 fresh raspberries
Instructions
- Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
- Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
- Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
- Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 57 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was yummy, but a couple notes. I would sweeten the whipped cream and add more vanilla (true for my vanilla taste in most recipes). Either use stronger coffee (mine is always strong to begin with so i used it as is, but I’d go even stronger) and more rum. And lastly I would make this when the raspberries are in season and delicious because the berries I used were early and not their best flavor or texture. Definitely keep in my dessert repertoire.
Everybody loved it – will surely make again!