Temperature: 0 ° F
Ingredients
- 1 package ladyfingers
- 1 1/2 c. Almond meal
- 2 c. confectioners sugar
- 9 oz. unsalted butter, softened
- 1 c. heavy cream
- 1 c. raspberries
- 1 Tbsp. Chambord
Instructions
1. In a LaForme Charlotte Bundform dish, line the bottom and sides with ladyfingers. Set aside.
2. In a food process fitted with the metal blade, blend the almond powder and sugar. Set aside.
3. In the mixing bowl with the paddle attachment, blend the butter until softened and add the almond mixture. Set aside.
4. Whip the cream to a soft peak and fold into the butter/almond mixture. Fold the raspberries into the mixture.
5. Lightly place into the ladyfinger lined mold. Refrigerate for 2 hours. Unmold, serve with a berry sauce.
Submitted By: K. Hunter - Plano, TX
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