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Cooking
Vanilla Mascarpone with Raspberries
· 4 servings
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.
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.
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.
Whipped cream
Spoon a layer of the vanilla mascarpone over the fruit, then top with freshly whipped cream. There's no need to sweeten the cream, as the mascarpone mixture is already sweet enough. Sprinkle crushed biscuits over the top.
Chill
Chill in the fridge and serve.