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