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
1
Separate the egg whites from the yolks and set aside.
2
In a bowl, mix the sugar and Mascarpone Quescrem until you get a smooth cream.
3
Add the egg yolks one by one and stir vigorously. Add the liqueur.
4
Whip one of the egg whites and gradually fold into the Mascarpone Quescrem mixture. Reserve.
5
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.
6
Place the sponge cakes soaked with the red fruits in the small glasses, followed by the mascarpone cream. Allow to cool.
Presentation
Garnish with red fruits on top.
