At a glance
We'll quickly whip up a silky cream from egg yolks, sugar and mascarpone, then gently fold in stiffly whipped egg whites. All that's left is to layer coffee-soaked sponge fingers, the cream and raspberries in glasses, then let the dessert chill in the fridge so it sets nicely and the flavours meld together.
1/6
Separate the eggs
Separate the eggs into yolks and whites. Add a small pinch of salt to the whites and whisk into stiff peaks that hold their shape.
For this step
0/22/6
Whisk the yolks and sugar
Rinse the whisk and, in another bowl, beat the sugar with the egg yolks into a smooth, pale yellow cream until the sugar has fully dissolved.
For this step
0/13/6
Flavour and whisk again
Add the vanilla extract and mascarpone, then whisk once more.
For this step
0/2
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
