Ingredients
6 dry biscuits
375 g Mascarpone Quescrem
50 g sugar
2 egg yolks
1 egg white
190 g berries
100 g water
75 ml rum
Raspberries and blueberries for garnish
Preparation
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Separate the egg whites from the yolks and set aside.
In a bowl, mix the sugar and Mascarpone Quescrem until you get a smooth cream.
Add the egg yolks one by one and stir vigorously. Add the liqueur.
Whip one of the egg whites and gradually fold into the Mascarpone Quescrem mixture. Reserve.
On the other hand, boil the water with the sugar and the berries. Bring to a boil for a few seconds, remove and blend.
Place in a deep bowl and dip the biscuits in this mixture, allowing them to soak.
Place the sponge cakes soaked with the red fruits in the small glasses, followed by the mascarpone cream. Allow to cool.
