Creamy Raspberry Tart Sorbet

1. 1

   Let sorbet stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.

2. 2

   Add mascarpone and ladyfingers, and gently fold until evenly incorporated.

3. 3

   Spoon sorbet into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of sorbet. Freeze until firm, at least 2 hours, before serving.

No nutritional information available.

No additional tips available.