These individual desserts would be perfect to serve after lunch on Mother's Day. Make them in the morning and refrigerate until lunchtime, removing from the fridge about 30 minutes before serving. If you are opening bubbles, dip the sponge finger biscuits into the bubbles instead of sweet white wine. Crystallised rose petals can be found in specialty foodstores. If you cannot find them, flavour the mascarpone with a little rosewater.
Ingredients
| 15 | Sponge finger biscuits, use up to 18 (Main) |
| ¼ cup | Sweet wine, use up to ½ cup white wine or Champagne |
| 200 g | Raspberries, fresh or frozen (Main) |
| 500 g | Mascarpone |
| 2 | Eggs, separated |
| ¼ cup | Caster sugar |
| ¼ cup | Crystallised rose petals, coarsely chopped, use up to ½ cup (Main) |
| 100 g | White chocolate, good quality, coarsely grated (Main) |
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Directions
- Cut the sponge finger biscuits in half. Dip the broken end of the sponge finger biscuits into the white wine and place 5-6 wine-dipped halves around the sides of 6 wide teacups or similar-sized serving dishes. (Place the wine-dipped end into the base of each dish.)
- Sieve the raspberries by pressing them through a sieve, using either a wooden spoon or spatula. (Avoid using a processor, it will pulverise the seeds and they will make the coulis bitter.) Stir the raspberry coulis into the mascarpone with the egg yolks to make a smooth cream.
- In a clean bowl, whip the egg whites until they form soft peaks. Gradually beat in the sugar and continue beating until the mixture is thick and meringue-like. Fold into the raspberry cream with the rose petals and white chocolate.
- Spoon the mixture evenly into the teacups or dishes, now rimmed with the sponge finger biscuits. Refrigerate for 2-3 hours. Serve garnished with extra raspberries and rose petals, either fresh or crystallised.
