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Ingredients
- 500 g Mascarpone
- 3 Egg yolks
- 3 Egg whites
- 50 g Sugar caster
- Lady fingers
- 500 g Raspberries frozen
- Water
Ingredients
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Instructions
- Start by separating the eggs. Place the yolks into a bowl with half of the caster sugar and beat till ribbon consistency.
- Stir the mascarpone through the egg yolks and set aside.
- Place all the berries in a small saucepan and heat, adding a little water, and bring to the boil. When the berries have all gone soft, pass them through a sieve into a clean bowl. If the mixture is too thick add a little water. Set aside to cool.
- Beat the egg white till the soft peak stage, then mix in the remaining sugar.
- Fold the egg whites into the mascarponemix and set aside.
- Set out the (square) dishes you intend to use and spread a spoonful of mascarpone cream over the base of your dish.
- Dip a lady finger into the berry mixture, and repeat so both sides are covered and the biscuit is soaking up the berry mix. Now press this into the mascarpone cream into your dish. Spread a spoonful of the mixture over the biscuits. Repeat till you have formed one layer. If the biscuits are too long for your dish trim them before you dip them 🙂
- Dollop on a generous amount of mascarpone cream and create another layer of ladyfingers at a 90° angle to the previous layer and finish with layer of mascarpone cream. Chill for 2 hours or till ready to serve.
