Berry Sponge Puddings
5,7 / 10
ready in 45 min.
Beat the egg yolks and the vanilla sugar in a bain marie until white and creamy. Remove from the heat, stir until cold and then fold in the mascarpone.
Beat the egg whites until stiff and fold into the cream.
Divide half the cream between four dessert glasses and mix together the orange juice and the liqueur.
Dip the sponge fingers quickly in the juice-liqueur mixture, break into pieces and place in the glasses. Top with half the raspberries and the remaining cream. Place the remaining raspberries on top and chill for around 20 minutes. Serve garnished with mint leaves.