20 minutes preparation
For 12 small trays
INGREDIENTS:
12 Fossier pink biscuits from Reims
2 tablespoons well-drained faisselle or mascarpone
A few raspberries
A few pistachios
INSTRUCTIONS:
Using a sharp knife, hollow out the inside of the pink biscuits, leaving a regular edge and the bottom.
Fill them with faisselle or mascarpone.
Add raspberries and sprinkle with crushed pistachios.
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