For cream, beat the sweet cream with powdered sugar and vanilla until soft tips (be careful not to overdo)
We give the cream to the refrigerator.
The mascarpone cream should be passed well with a fork or even gently beaten with a mixer with a tablespoon of powdered sugar.
Add the sweet cream to the mascarpone cream little by little, mixing gently with a spatula from the bottom up so that the cream stays fluffy and does not turn into soup.
We assemble: Put a little cream on the bottom of the jar or shape - a layer of savoiardi biscuits soaked in raspberries - a thicker layer of cream then savoiardi soaked in raspberry puree - and finally the cream.
It is in the refrigerator for 5 hours (or better, overnight).
We decorate with fresh raspberries or lyophilized raspberries!
Enjoy your meal!
