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Raspberry and pistachio verrine




Others ingredients

  • 3 eggs
  • 200 g mascarpone
  • 90 g caster sugar
  • 400g fresh or frozen raspberries
  • 50g unsalted pistachios


  1. 1

    Crush the raspberries with a fork with 30 g of sugar.

  2. 2

    separating the whites and egg yolks.

  3. 3

    In a bowl whisk the egg yolks with 50 g of sugar, until they become frothy.

  4. 4

    Add the mascarpone and stir.

  5. 5

    Beat the whites into snow, when they are almost firm add 10 g of sugar and beat again to firm them. Gently add the whites to the yellow-mascarpone mixture with a wooden maryse or spoon.

  6. 6

    Take 4 glasses in each lined with pistachio supreme, crumble 2 mini navettes, add a layer of crushed raspberries and cover with a layer of mascarpone. Repeat the operation

  7. 7

    Coarsely crush the pistachios and decorate the top of your glasses