Ingredients
- 500 g of mascarpone
- 5 eggs
- 100 g of sugar
- 24 spoon cookies
- 20 cl of raspberry coulis (or strawberries)
- 300 g raspberries
- 30 g crushed pistachios + a few for decoration
Preparation
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Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is foamy, then add the mascarpone. Mix well, set aside.
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Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.
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Place a first layer of biscuits in the bottom of a terrine – cut them if necessary – and soak them in the coulis. Add a layer of cream, scatter the raspberries and crushed pistachios then cover with mascarpone cream. Place in the freezer for at least 8 hours.
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Take out the terrine 20 minutes before serving it. Sprinkle it with crushed pistachios.
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Cut slices about 3 cm thick and enjoy.
