Red Fruit Verrines


An easy way to entertain: make it ahead and stay with your guests


6 ounces mascarpone
1 tablespoon sugar
3 eggs, separated
1 teaspoon lemon zest
8 ounces red fruit (strawberries, raspberries or both)
6 spéculoos (or cinnamon cookies)

Yield: 6 servings


Mix mascarpone, sugar and egg yolks till creamy. Add lemon zest and mix. Reserve. Beat egg whites and fold in cheese/egg yolk mixture. Fill the verrines with one layer of cookies (one speculoo per verrine, broken into small pieces), one of red fruit and one of cheese mixture. Refrigerate at least 2 hours.