INGREDIENTS
2 cups
Raspberries, fresh
1/3 cup
Red currant jelly or seedless raspberry
1 10 ounce package
Raspberries in syrup, frozen
1
Raspberry sauce
1 1/4 cups
All-purpose flour
1
Filling
1/2 tsp
Granulated sugar
3 tbsp
Powdered sugar
1
Large pinch Salt
2 tbsp
Sugar
1
Topping
2 tbsp
Vegetable shortening
1
Pastry
1
mascarpone cheese, about 3/4 lb
6 tbsp
Butter, unsalted
1/2 cup
Heavy cream
3 tbsp
Water