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Verrines Framboise Mascarpone et Meringue

Verrines Framboise Mascarpone et Meringue

Fresh layered dessert with raspberry compote, creamy mascarpone, and crunchy meringue for a balanced sweet and tart finish. Vickys Recipes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 300 g raspberries fresh or frozen
  • 40 g sugar
  • 1 tbsp lemon juice
  • 250 g mascarpone
  • 200 ml heavy cream cold
  • 60 g sugar
  • 1 tsp vanilla extract
  • 4 –6 meringues crushed
  • Fresh raspberries for garnish optional

Method
 

  1. Place raspberries, sugar, and lemon juice in a saucepan.
  2. Cook over medium heat for 5 minutes until slightly thickened.
  3. Remove from heat and let the compote cool completely.
  4. In a bowl, mix mascarpone with sugar and vanilla until smooth.
  5. Add cold cream and whip until firm and creamy.
  6. Spoon raspberry compote into the bottom of each glass.
  7. Add a layer of mascarpone cream.
  8. Sprinkle crushed meringue on top.
  9. Repeat layers if desired and finish with raspberries.
  10. Chill for at least 1 hour before serving.

Notes

Let the compote cool fully before assembling.
Add meringue just before serving to keep it crisp.
Can be prepared several hours ahead without the final topping.