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Reserve some whole raspberries for garnish. Crush the rest in a bowl with 20 g of sugar. The eggs, separate the yolks from the whites in two different containers.

Whisk stir the egg yolks with 50g sugar until fluffy. Add the mascarpone. Stir vigorously for it n 'there are no lumps.

Beat the egg whites until stiff beat, add the remaining 10 g scure and whisk again to the White Company.

With a wooden spoon stir in the egg yolks and whites with mascarpone. Mix gently and book the preparation cool.

White chocolate melt in a water bath. With a brush, four plump white chocolate molds. Place the molds in the freezer so that the chocolate durcisses.

Arrange the chocolate shells before: 8 gingerbread crumble in the hulls. Add a layer of crushed raspberries. Cover with a layer of mascarpone. Crumble the remaining 8 biscuit. Cover the crumbs with a layer of raspberries, mascarpone. Finally garnish with whole raspberries.
In the refrigerator at least 2 hours before serving.
Ingredients:

• 4 cups:
• 3 Eggs Bio
• 200g mascarpone
• 80g sugar cane blond
• 16 Spekulatius
• 250g fresh raspberries
• 75g white chocolate

Total time: Preparation + cooking time: 20 min
Yield: 4 people