First separate the eggs. Then mix the egg yolks with 50 g sugar and 4 tablespoons brandy in a bowl. Then whip in a hot water bath to a thick, frothy cream. Add the mascarpone and stir in the cream until smooth.
Beat the egg whites with a pinch of salt until stiff. Then let the remaining sugar trickle in. Fold the egg whites into the mascarpone cream. Pour the cream into a piping bag and cut out 10 circles from the biscuit. Mix the espresso, brown sugar and the rest of the brandy. Pour a third of the cream into the glasses. Drizzle 1 tablespoon of brandy and espresso mixture over a base sponge cake. And repeat once. Spread the rest of the cream on top. Then chill. Dust with cocoa powder before serving.
Raspberry ice cream
Put the raspberries in a blender and mix with the cream and powdered sugar until the desired consistency is achieved. Serve immediately or place in the freezer.
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