For 6 people
Prep Time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 4 hours
- 20 spoon biscuits
- 3 eggs
- 90 g sugar
- 250 g mascarpone
- 20 cl of Muscat de Beaumes de Venise
- 2 peaches, 1 pear, 1 apple
- lemon juice
Peel the fruits, dice them and cook them for 5 minutes in a frying pan with two tbsp. Muscat, 2 tbsp. sugar, and 2 tbsp. water. Let cool and set aside.
Break the eggs and separate the whites from the yolks.
Whisk the yolks with the sugar until the mixture whitens and add the mascarpone while still whisking.
Beat the egg whites until stiff with 2 drops of lemon juice, and gently add them to the mixture.
Pour the rest of the Muscat into a shallow dish, dip the cookies in it quickly and place them in a shallow dish.
Then spread some fruit, cover with cream, then start again with a layer of biscuits, until the ingredients are exhausted, and finish with biscuits.
Cover with stretch wrap, and leave in the fridge for at least 4 hours before eating.