Ingredients (8 Servings)

  • 3 eggs
  • 250 g mascarpone
  • 100 g sugar
  • 300 g raspberries
  • 1/2 packet speculoos (125 g)
  • (Set aside a few nice whole raspberries for decoration)

Nutritional values (per serving)

Calories292 kcal
Fat19 g
Sodium6,000.0 mg
Carbohydrates25 g
Protein6 g
Phosphorus115 mg
Potassium173 mg
Liquid67 ml


Pour 50 g of sugar on the raspberries to decrease their acidity. Crack the eggs, separating the whites from the yolks. Mix the egg yolks with 3 teaspoons of sugar until the mixture whitens. Add mascarpone and mix until a smooth dough. Beat the egg whites until very stiff and gradually add the egg whites into the mascarpone mixture. Break the speculoos in pieces. Line the bottom of the verrines with speculoos and add a layer of raspberries and a thicker layer of mascarpone. Repeat the process by filling the verrines with mascarpone until full. Let stand 3 hours in the refrigerator before serving. Just before serving, garnish with a few raspberries and a piece of speculoo.

Nutrition Tips

You can replace the raspberries with strawberries and the speculoos with sponge finger biscuits.