For the cream, beat the heavy cream with powdered sugar and vanilla until soft peaks form (be careful not to overbeat).
Chill the cream in the refrigerator.
The Mascarpone cream should be well mashed with a fork or even lightly beaten with a mixer with a spoon of powdered sugar.
We add the heavy cream to the mascarpone cream little by little, gently mixing with a spatula from bottom to top so that the cream remains fluffy and does not turn into soup.
Assemble: put a little cream on the bottom of the jars or mold - a layer of Savoiardi biscuits soaked in raspberry puree - a thicker layer of cream then Savoiardi biscuits soaked in raspberry puree - and finally the cream.
It is placed in the refrigerator for 5 hours (or preferably overnight).
We decorate with fresh raspberries or freeze-dried raspberries!
Enjoy!
