How to make
Mix the mascarpone with the sour cream. Beat with a mixer until a fluffy cream is obtained. Dissolve the gelatin in a little cold water to swell.
After it swells, heat it in a water bath until it dissolves. Add the gelatin and condensed milk to the cream. Beat with a mixer until smooth.
Dip the ladyfingers in the instant coffee and arrange them in a row in a springform pan. Pour 1/3 of the cream and sprinkle with one package of sprinkles.
Arrange a second row of ladyfinger, dipping them in the coffee first. Pour the rest of the cream and smooth it out. Arrange raspberries on top and sprinkle with cocoa sprinkles.
Refrigerate the cheesecake for 5-6 hours to chill and set before serving.
The cheesecake with mascarpone and raspberries is ready.
