- 500g Mascarpone
- 90g sugar
- 4 eggs
- 12 sponge fingers
- 300g red fruit (fresh or frozen)
- Cassis liqueur.
Make a syrup with red fruit and cassis liqueur to taste.
Blanch 4 eggs yolk with sugar. Add mascarpone carefully. Beat the egg whites until stiff and add them delicately to the mix.
Put sponge fingers in the mix of red fruits (be careful: not too long because if they become soaked with liquid, they will sink to the bottom of the glass). Place on the bottom of the plate and cover up with a thin layer of cream (eggs-sugar-mascarpone). Alternate layers of sopnge fingers and cream and finish with cream.
Decorate with red fruit mixture and allow to cool down in the fridge for 4 hours.