recipe (serves 6)
- 100g of brown sugar
- 250g of mascarpone
- 3 eggs
- 1 sachet of vanilla suggar
- 24 spoon cookies
- milk
- 500g of raspberries (fresh or frozen)
steps
1. In the bottom of a dish, place spoon cookies soaked in milk.
2. In a salad bowl, crush the raspberries with 30 g of sugar with a fork or mashed potato. Spread them on the bottom of cookies and put in the refrigerator. Keep a few whole for decoration.
3. Meanwhile, separate the whites from the egg yolks.
4. Beat the yolks with the sugar and vanilla sugar until the mixture is bleached. Add the mascarpone with a whisk.
5. Assemble the egg whites into firm snow and gently incorporate them into the previous mixture with a wooden spoon.
6. Pour the preparation over the raspberries and put in the refrigerator 24 hours before serving, or even 48 hours.
Then, taste it with a bottle of our Armance B. rosé. Enjoy !