Mascarpone Cream with Raspberries
Whisk mascarpone with milk and honey until smooth. Separate eggs. Add egg yolks to cream and mix well. Beat egg whites with lemon juice until stiff and fold into cream very gently.
Pour cream into bowls, garnish with 2 tablespoons of raspberries, sprinkle with almonds and refrigerate for a few hours. Garnish with mint leaves, dust with powdered sugar and serve.