Raspberry Verrines with Mascarpone Cream
Raspberry Verrines with Mascarpone Cream are elegant, layered desserts served in individual glasses, perfect for showcasing the vibrant colors and flavors of fresh raspberries. The dessert typically consists of layers of sweet mascarpone cream, fresh raspberries, and a crunchy element like crushed cookies or nuts. The mascarpone cream is made by blending mascarpone cheese with sugar and sometimes whipped cream or vanilla extract to create a rich and smooth texture. Fresh raspberries are layered between the cream, adding a refreshing tartness and bright color. Often, a coulis made from pureed raspberries is drizzled over the top for added flavor and visual appeal. These verrines are a sophisticated yet simple dessert option, ideal for dinner parties or special occasions.
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.
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Notes
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