Ingredients
• 250g mascarpone
• 2 Tbsp icing sugar and
• 1 Tbsp passionfruit pulp
• 2 savoiardi biscuits
• Frozen raspberries and extra passionfruit pulp to serve
Method
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Put mascarpone in a large bowl.
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Add 2 Tbsp icing sugar and 1 Tbsp passionfruit pulp. Stir to combine.
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Put 2 savoiardi biscuits on each of 6 plates.
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Spread mascarpone mixture generously over each biscuit.
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Top each with a few frozen raspberries and drizzle over extra passionfruit pulp.