Coupe Rose d'Amour

Recipe by @lesfraisesdemyna
INGREDIENTS:

1 250g pot of mascarpone
3 eggs
20g of sugar
30g of Fossier's Biscuits Roses, powdered
1 drop of pink food colouring
a few of Fossier's Raspberry Macarons
some lychees

DIRECTIONS:

  1. Mix the sugar and the Biscuits Roses powder with the egg yolks.
  2. Add the mascarpone, and beat the egg whites until stiff (don't forget a pinch of salt!).
  3. Once it begins to be mousse-like, add the pink food colouring. Stir gently until the colour is uniform. 
  4. Put lychees at the bottoms of 4 glasses, and the mascarpone cream, and then the raspberry macarons, then the rest of the mascarpone cream. 
  5. Let it rest in the fridge for 3-4 hours and enjoy!
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