- 500g of fresh raspberries
- 150g of cinnamon cookies
- 250g of mascarpone
- 125g of vanilla-flavoured icing sugar
- 2 tablespoons of sunflower honey
- 3 eggs
- 1 pinch of salt
Place the egg whites and yolks in two separate bowls. Add the vanilla-flavoured icing sugar, honey and mascarpone to the yolks. Mix together carefully until there are no lumps. Whisk the egg whites to soft peaks, add the salt and then fold gently into the mascarpone mixture.
Arrange the cinnamon biscuits in the bottom of a bowl, forming a base around 1 cm thick. Spoon the mascarpone mixture over the biscuits and then top with the raspberries. Place the bowl in the freezer and leave to rest, removing it shortly before serving. The recipe can be made using other red fruits, as long as they are fresh and not frozen.