Ingredients :
250g mascarpone
200ml whipped cream
3 egg yolks
75g sugar
1 packet vanilla sugar
200g fresh raspberries
200ml cold espresso or strong coffee
2 tbsp raspberry spirit or liqueur (optional)
1 pack of ladyfingers (approx. 200g)
Cocoa for dusting
Fresh mint leaves for garnish (optional)
Directions :
In a large bowl, beat the egg yolks with the sugar and vanilla sugar until light and creamy.
Add mascarpone and mix well until smooth.
In a separate bowl, beat the whipped cream until stiff. Gently fold the whipped cream into the mascarpone mixture until a smooth cream forms.
Wash the raspberries carefully and pat dry.
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