Andre Martin
Ingredients
Method
1.
Put mascarpone in a large bowl.
2.
Add 2 Tbsp icing sugar and 1 Tbsp passionfruit pulp. Stir to combine.
3.
Put 2 savoiardi biscuits on each of 6 plates.
4.
Spread mascarpone mixture generously over each biscuit.
5.
Top each with a few frozen raspberries and drizzle over extra passionfruit pulp.
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