4 to 6 people
• 3 tbsp mascarpone
• 200 ml whipping cream
• 2 tbsp calisson cream
• 1 tbsp icing sugar
• 250g raspberries
• grated peel + juice of one lemon
• 2 tsp per verrine of lemon curd
• a dozen mini meringues
• pieces of calisson
For the filling and decoration
• mini meringues
Preparing the whipped calisson cream
Whip the whipping cream in your blender (or in a salad bowl using an electric whisk) until firm.
When the cream starts to thicken, add the mascarpone, the calisson cream, and if the mixture is not sweet enough, add the icing sugar.
Continue to beat until you have a nice thick cream.
You can use calisson pieces for even more taste.
Place in the fridge for 1 hour.
Preparing the fruit
Chop the raspberries and mix them with the grated peel of one lemon and 1/2 tsp of lemon juice.
Assembling the verrines
Pour a first layer of raspberries into the verrines. Add 1 tsp lemon curd, and add a few crushed mini meringues.
Add a layer of calisson cream. Repeat the operation until you reach the rim of the verrine.
Decorate the top of the verrines with fresh raspberries, calissons and mini meringues. Grate lemon peel over the verrines just before serving.
WHAT YOU NEED