Fresh verrines with raspberries liquor

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 2 egg yolks
  • 1 can of mascarpone of 250 g
  • 60 ml (¼ cup) of sugar
  • 15 ml (1 tablespoon) of lime zests
  • 125 ml (½ cup) of 35% of whipping cream
  • 125 ml (½ cup) of raspberries liquor
  • 250 ml (1 cup) of diced pound cake
  • 250 ml (1 cup) of raspberries
  • 4 mint leaves
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  • In a bowl, whisk yolks with mascarpone, sugar and lime zests until obtaining an unctuous consistency.
  • With an electric mixer, whip the cream at high speed until obtaining firm tips. Add whipped cream to the mixture of mascarpone by carefully folding the preparation with a psatula.
  • Into four verrines cups of a capacity of 250 ml (1 cup), divide the raspberries liquor. Add half the mascarpone cream, then remaining diced cake. Garnish with raspberries and remaining mascarpone cream. Garnish with mint leaves. Set at fresh until it's time to serve.

Chef's notes