At a glance
This elegant no-bake dessert comes together in just over an hour with very little hands-on work—mainly whisking and layering. The trickiest part is whisking the mascarpone just enough to combine it without turning it lumpy, so a light hand here makes all the difference. You'll end up with silky vanilla mascarpone layered with warm raspberry compote and topped with whipped cream and crushed biscuits, delivering restaurant-quality results with minimal fuss.
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Whisk the egg yolks
Whisk the egg yolks with sugar until you get a smooth, thick and fluffy foam. Keep whisking until the sugar has fully dissolved.
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Whisk in the mascarpone
Add the mascarpone and vanilla extract, then whisk briefly just until the mixture comes together nicely. Don't overdo the whisking, or the mascarpone may turn lumpy.
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Raspberries with sugar
While the mixer is whisking the yolks and sugar, take the chance to grab the frozen raspberries and simmer them in a pot on the stove with a little sugar. Spoon the fruit into the bottom of the glasses and let it cool.
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How it went
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