350 g (12 oz) Mascarpone cheese, room temperature
140 g (5 oz) sugar total
about 20 lady fingers
Tequila (Jose Cuervo Gold)
850 g (30 oz) fresh raspberries + a few for decorating
6 crunchy chocolate cookies
6 oz fresh blueberries and blackberries
Place the raspberries in a bowl with 60 g (2 oz) of sugar. Crush with a fork and set aside.
Cut the Lady Fingers in 1-inch pieces and place at the bottom of the glasses. With a spoon, wet the biscuits with the tequila until soft.
Cover with the raspberry puree and refrigerate.
Separate the eggs, placing the yolks and the whites in two separate bowls. Whisk the yolks and another 2 oz of sugar, with the stand mixer on medium high speed, until light and fluffy. Add the Mascarpone cheese and whisk again until all lumps have disappeared.
Now beat the egg whites until foamy. Add another 2 oz of sugar and continue beating until stiff but not dry. Incorporate delicately to the Mascarpone mixture.
Pour the Mascarpone cream over the raspberries in the glasses and return to the fridge for at least 2 hours.
Before serving, top with crumbled chocolate cookies and fresh whole berries. Add a mint leave for color.
This dessert may be prepared a day ahead.