ingredients

100 g of four-quarters pure butter
100 g of mascarpone
8 tbsp. to s. caramel cream (read tips)
Liquid extract of bitter almond
4 tbsp. to c. of chocolate chips
Pure cocoa powder
2 yolks 2 "big" egg whites ca60
10 g of sugar

Equipment

2 salad bowls
1 electric whisk
4 glasses of at least 25 cl
1 small strainer

Steps

Step 1

In advance: beat the yolks with 60 g of sugar until you get a light cream. Add the mascarpone and the almond extract.

2nd step

Finish: Whip egg whites and a pinch of salt in very firm snow. Add 10 g sugar, beat 30 seconds. Mingle the snow with mascarpone cream; turn up and down; go deep down. Cut the pound into small cubes.

Step 3

Assemble: in the verrines, stack, in order: 1 large bowl. to s. caramel cream, 1 layer diced pound, 2 tbsp. to s. mascarpone mousse, 1 tbsp. to c. chocolate chips, diced pounders, 1 tbsp. to s. of mousse, 1 tbsp. to s. caramel cream and, finally, the rest of the mascarpone. Sprinkle cocoa liberally through the colander. Place at least 8 hours in the refrigerator before serving.

tips

Four quarters. I chose that of the brand Ker Cadélac, because it is pure butter, egg-themer and it respects the traditional recipe.

Caramel. I used milk jam, found in the jam department of supermarkets, quite simply. It will also be good with salted butter caramel cream (Breton product).