Ingredients
6 dry biscuits
375 g Quescrem Mascarpone Cheese
50 g sugar
2 egg yolks
1 egg white
190 g of berries
100 g water
75 ml of 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 Quescrem Mascarpone Cheese until a smooth cream is formed.
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 mixture, set aside.
5
On the other hand, boil the water together with the sugar and the red fruits, let it boil for a few seconds, remove and mash, place in a deep bowl and dip the biscuits in this mixture, letting them 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.
