Difficulty: Easy

Preparation time: 20 mins

Resting Time: 3H

For 4 verrines

Ingredients:

• 2 eggs
• 70g sugar
• 1 tbsp rose water 
• 250g mascarpone 
• 3 white peaches 
• 13 pink Reims biscuits (biscuits roses de Reims) 
• 200g fresh raspberries   

Preparation:

1. Separate the egg whites from the yolks. Beat the yolks with the sugar using an electric mixer, add the mascarpone, and mix again. Pour in the rose water and mix. 
2. Whip the egg whites until stiff peaks form and gently fold them into the mixture.  
3. In a bowl, crush the raspberries (keep 6 for serving) to form a purée. Cut the biscuits in half. 
4. Place a little raspberry purée at the bottom of the glasses, then the biscuits. Add the rose-flavored mascarpone cream. Cover the glasses with plastic wrap and chill for at least 3 hours. 
5. Roughly crush the remaining biscuits and arrange them on top of the glasses with 1 raspberry. 

Enjoy !