PREPARATION
STEP 1
Separate whites from yellows. Mix the yolks and the sugar until the mixture whitens.
2ND STEP
Add the mascarpone.
STEP 3
Beat the egg whites very firm and incorporate them into the previous mixture.
STEP 4
Grate the truffle with a mandolin
STEP 5
Quickly dip the cookies in the wine.
STEP 6
Store the biscuits with a spoon at the bottom of the verrines.
STEP 7
Pour a first layer of cream, sprinkle with grated truffle.
STEP 8
Repeat the operation (biscuits - cream - truffle)
STEP 9
Cover each verrine with stretch film and refrigerate for at least 3 hours before serving.
