- •12-15 Biscuits Roses
- 4 crushed Biscuits Roses
- •2 eggs
- •30g icing sugar
- •200g mascarpone
- •100ml raspberry juice
- •100g strawberries
Separate the egg whites and yolks. Whisk the whites into peaks. Beat the yolks with the icing sugar. Add the mascarpone and mix, then incorporate the egg whites.
Dip the Biscuits Roses in the raspberry juice and line the bottom of the verrine dishes. Cut the strawberries in half and add them to the verrines.
Add a layer of the egg, sugar, and mascarpone mixture. Repeat. Smooth the top using a spatula, and sprinkle with the crushed biscuits.
Keep in a cool place for at least 2 hours.