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Ingredients
-
Eggs
2 -
Mascarpone
250g -
Brown Sugar
70g -
Vanilla Sugar
1 packet -
Raspberries
100g -
Pink Ladyfinger Biscuits
10 -
Raspberry Coulis
1 can
Preparation
3 hr 15 min
15 min
0 min
- Separate the egg whites from yolks. Mix the yolks with sugar and vanilla sugar.
- Whisk in the mascarpone.
- Beat the egg whites until stiff and fold them gently into the mixture using a spatula.
- Line the glasses with ladyfingers. Top with raspberry coulis and some raspberries, then a layer of the cream mixture.
- Alternate layers of biscuits, coulis, raspberries, and cream. Finish with a layer of cream.
- Garnish with slivered almonds and a raspberry on top for decoration. Refrigerate for at least 3 to 4 hours.
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