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