RASPBERRY AND MASCARPONE VERRINES
- 250 g mascarpone
- 250 g raspberries
- 100 ml double cream
- 2 egg whites
- 1 sachet vanilla sugar
- 2 tsps icing sugar
- 10 Speculoos biscuits
Mix the mascarpone, cream , vanilla sugar and icing sugar .
Beat the egg whites until stiff and fold into the above mixture.
Put the bottom of a jar of cookie crumbs, a layer of raspberries, a layer of the mascarpone mixture etc.
Finish with a layer of raspberries and crushed cookies.
Chill at least 2 hours before serving.