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Preparation.
The eggs, separating the whites from the yolks. Beat the egg yolks with the sugar with a whisk until the mixture turns white. Add the mascarpone and whisk. Beat the egg whites until stiff and beat the mixture. Book.
The chocolate into pieces and melt in a water bath. Add the blackberries and gently mix together. Book.

Assembly and finish.
In each jar, place a finger half biscuit soaked in chocolate milk. Pour. A good layer of mascarpone mixture Place the other half of the sponge cake, soaked in milk chocolate. Share give ripe dark chocolate and the remaining preparation. Cover and let rest with plastic wrap for three hours in the refrigerator. Before serving generous with bitter cocoa powder. Serve immediately.

Ingredients:

• 200g mascarpone
• 2 organic eggs
• 60 g sugar cane blond
• 50 g dark chocolate 70%
• 8 biscuits
• 120 g ripe
• 2 tablespoons cup unsweetened cocoa powder
• 10 cl milk mixed with a little instant cocoa

Total time: Preparation + cooking time: 10 minutes
Yield: 4 people