300 g Vicenzovo ladyfingers
350 ml raspberry juice
50 ml water
50 g sugar
250 g mascarpone cheese
400g heavy cream
1 spoon grated ginger
50g fresh raspberries
First off, take a bowl and start whipping the heavy cream; once it’s set, mix in the mascarpone cheese, sugar and grated ginger.
Your cream will be ready when the mixture gets fluffy and airy: use it to fill a pastry bag and store it in the refrigerator for 2 hours.
Pour the water and sugar into a wide bowl and bring it to a boil in the microwave for 15-30 seconds. When the sugar is dissolved, let your syrup cool down and combine it with the raspberry juice.
How to compose the cube:
With your pastry bag, create a cream layer in the middle of a serving dish.
Dunk 3 Vicenzovo ladyfingers into the raspberry syrup and lay them down in the middle of dish.
Cover with a hefty cream layer and then top it with three Vicenzovo ladyfingers (after you have dunked them into the mixture).
Top with one last cream layer and cover with fresh raspberries.
Your fresh raspberry Tiramisù cube is ready to be served.