raspberry infused vodka.
3 handfuls of fresh or frozen mixed berries
2 tbsp unrefined soft brown sugar
Heat over a lowish heat until the fruit has soften and the sugar has desolved. Set aside to cool.
250 g mascarpone
2 large or 3 medium eggs
1 tsp vanilla paste
1 tbsp unrefined soft brown sugar (or more, to taste)
1 pinch salt
30 ml (homemade) raspberry infused vodka (or rum), optional
1. Separate the eggs and beat the egg whites with a pinch of salt into firm peaks. Set aside.
2.Beat the sugar and egg yolks until creamy. Add the mascarpone, vanilla paste and vodka (if used) and beat till combined. Check the sweetness and add more sugar if necessary.
3. Carefully fold in the the egg whites and place in the fridge to chill for a few hours.
4. Layer the berry compote and mascarpone cream in individual glasses.