Go Back

Raspberry Mascarpone and Meringue Verrines

A luxurious and visually stunning dessert featuring layers of tart raspberry compote, velvety mascarpone cream, and crunchy meringues.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: European, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Raspberry Compote
  • 300 g raspberries (fresh or frozen)
  • 40 g sugar
  • 1 tbsp lemon juice
For the Mascarpone Cream
  • 250 g mascarpone
  • 200 ml heavy cream (cold)
  • 60 g sugar
  • 1 tsp vanilla extract
Toppings
  • 4-6 pieces meringues (crushed)
  • Fresh raspberries for garnish (optional)

Method
 

Preparation of Raspberry Compote
  1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook on medium heat for about 5 minutes, stirring occasionally, until thickened.
  2. Remove from heat and let the raspberry compote cool.
Preparation of Mascarpone Cream
  1. In a bowl, whisk mascarpone with sugar and vanilla extract until smooth.
  2. Add cold heavy cream and whip until firm peaks form.
Assembly
  1. Spoon a layer of raspberry compote into the bottom of serving glasses.
  2. Top with a layer of mascarpone cream.
  3. Sprinkle with crushed meringues.
  4. Repeat layers until glasses are filled, finishing with fresh raspberries on top.
Chill
  1. Refrigerate the verrines for at least 1 hour before serving.

Notes

Best enjoyed fresh. Meringues may lose their crunch after a couple of days in the fridge. For added flavor, consider mixing in some mint leaves or substituting different berries.