Make sure the biscuits are completely soaked before arranging in the dish. For a change, replace biscuits with sponge cake.
300ml tub thickened cream
2 x 250g tubs mascarpone
395g can Nestle SweetenedCondensed Milk
1 tsp finely grated lime rind
500g packet sponge finger biscuits
1⁄2 cup bottled premium lime juice cordial
2 3⁄4 cups cold water
3 x 125g punnets fresh raspberries
Icing sugar mixture, to decorate
Beat cream in small bowl of an electric mixer until soft peaks form.
2 Combine the mascarpone, condensed milk and rind in a large bowl. Stir until just combined. Fold in cream.
3 Working with half the biscuits, dip one at a time in cordial diluted in cold water in a shallow dish, for about 5 seconds. Arrange over base of a large, rectangular serving dish (14-cup capacity).
4 Spread half the mascarpone mixture over top. Sprinkle over 1 punnet of the raspberries. Repeat layering with remaining biscuits, cordial and mascarpone mixture. Cover. Refrigerate for at least 6 hours, or overnight.
5 To serve, sprinkle remaining raspberries over top. Dust with sifted icing sugar.