Raspberry Verrines with Mascarpone Cream
Ingredients
- 1 container of raspberries
- 7 oz Mascarpone
- 6 Ladyfinger biscuits
- 3 Egg yolks
- 2 tbsp Granulated sugar
- 2.8 oz Powdered sugar
- 1 Unwaxed lemon
- 1.8 oz Grated chocolate shavings
- 1 Espresso
Instructions
- Rinse the lemon, remove the zest, slice it finely, and blanch it in boiling water for 2 minutes. Drain and set aside.
- Dip the rims of the verrines successively in the lemon juice, then in the granulated sugar.
- Whisk the egg yolks with the powdered sugar until the mixture lightens. Add the zest and mascarpone while continuing to whisk.
- Soak the ladyfinger biscuits in coffee and place half, broken into pieces, at the bottom of the verrines. Fill a piping bag with cream and cover the biscuits.
- In each verrine, layer the raspberries, the remaining biscuit pieces, then cover again with cream and raspberries. Serve chilled, garnished with chocolate shavings.
Video
Notes
Raspberry Verrines with Mascarpone Cream
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Raspberry Verrines
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