- Separate the egg yolks from the whites: put the yolks in a bowl, add the caster sugar whisking continuously until the mixture turns pale. - Mix in the mascarpone. - Whisk the egg whites until stiff. Delicately incorporate the egg whites into the mixture. - Place a few raspberries around the sides of the verrines or small bowls On the bottom, add a layer of mascarpone, a few raspberries then add another layer. - Garnish the verrines or bowls with a mint leaf and a raspberry.  Refrigerate for at least 2 hours.

When ready to serve, sprinkle the top with Gavottes and dust with icing sugar. Enjoy!

Suggestion: If you prefer, substitute the raspberries with a seasonal fruit.