Raspberry & Mascarpone Sponge Pudding

Name: Raspberry & Mascarpone Sponge Pudding
Prep time: 30 min
Yield: 12
Ingredients: 500 g mascarpone; 397 g condensed milk; 400 g sponge fingers; 600 g tinned raspberries in light syrup ((2 tins)); 150 g fresh raspberries; small grating of dark chocolate

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Decadently creamy with tart raspberries to cut through the sweetness. This Raspberry & Mascarpone Sponge Pudding is definitely a treat!

By: Curlyscooking (via Curlyscooking)

Last Updated: Mar 1, 2026

Prep: 30 mins

Yields: 12

Ingredients

500 g mascarpone
397 g condensed milk
400 g sponge fingers
600 g tinned raspberries in light syrup ((2 tins))
150 g fresh raspberries
small grating of dark chocolate

Instructions

Mix the mascarpone and condensed milk together in a bowl making sure there are no lumps
Drain the tinned raspberries reserving the syrup in a shallow bowl
Dunk the sponge fingers a couple at a time in the reserved raspberry syrup. Make sure the fingers are completely covered in the syrup. You want to give them a couple of seconds so they can absorb some of the syrup but don't leave them in for too long or else they'll soak up too much
When you have a few of the sponge fingers that have absorbed some of the syrup, line them next to each other in a dish roughly 23x23x5cm. Make one layer of sponge fingers
Once you have one layer of sponge fingers, scatter over half of the tinned raspberries
Pour 1/3 of the mascarpone mix on top of the sponge fingers making sure the fingers are completely covered
Repeat again with another layer of soaked sponge fingers, tinned raspberries and mascarpone mix but lay the fingers in the opposite direction