Summary

Ingredients

• 500 g mascarpone
• 4 tablespoon raspberry spirit
• 100 g suar, finer
• 1 egg yolk
• 500 g raspberries, frozen
• some vanilla sugar
• 1 vanilla pod, scraped pulp
• some mint, fresh

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Instructions

1. Thaw the raspberries in a bowl.
2. Mix the mascarpone with 2 tablespoons of raspberry spirit, the pulp of the vanilla pod, the sugar and the egg yolk and then place in the refrigerator for 10 minutes. Mix the thawed raspberries with 2 tablespoons of raspberry spirit and carefully fold in the vanilla sugar.
3. Now layer in 4 dessert glasses (small preserving jars are also nice): alternate a small layer of mascarpone and a small layer of raspberries until everything is used up. Garnish each glass with a mint leaf.