Photo by Jacqueline Hopkins


  • 1 12-ounce package frozen unsweetened raspberries
  • 1 ½ cups sugar
  • 40 Champagne biscuits (crisp ladyfinger-style cookies; from two 3.5-ounce packages)
  • 1 cup water
  • Fresh raspberries
  • ½ cup fresh lemon juice
  • 12 ounces cream cheese
  • + 2 more ingredients
    • 2 cups whipping cream
    • Fresh mint sprigs

Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl...

View full recipe at Epicurious


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