Preparation time: 15min
- 500g of mascarpone
- Raspberry coulis
- 250g of raspberries
- 4 eggs
- 100g sugar
- 60 sponge biscuits
- 50mL of milk
Separate the whites from the yolks. Whisk the egg yolks with the sugar. Add the mascarpone and whisk.
Whisk the egg whites with a pinch of salt. Add to the previous mixture.
Put some biscuits in the milk. Line the bottom of the mould with it.
Add the mascarpone cream, a little raspberry coulis and fresh raspberries. Continue in this order until you have used up all the cream.
Finish with a layer of cream. Pour a little coulis and some fresh raspberries.
Put in the fridge for at least 2 hours.
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