Serves: 10
Total Calories: 2,350
Rinse raspberries lightly; drain. Save a few for a garnish. Beat cream with sugar and vanilla till stiff. Fill an 8-inch springform pan alternately with layers of lady fingers, raspberries, and whipped cream, using only 2 packages of lady fingers, ending with cream. Chill 10–12 hours. Just before serving, remove sides from pan and place cake on serving plate. Stand remaining lady fingers around sides of cake, pressing lightly to adhere. Garnish with reserved raspberries.
This Fresh Raspberry Refrigerator Cake recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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