INGREDIENTS
3 eggs (whites and yolks separated), 43 g castor sugar, 150 g mascarpone, 300 ml thickened cream (lightly whipped), 2 drops of red colour, peppermint candies and strawberry crush, for garnish
shot glasses for serving
METHOD
• Beat the egg yolks and sugar in a large bowl, using an electric beater, until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
• Now beat the egg whites in a medium bowl with an electric beater until soft peaks form. Using a large metal spoon, gently fold the egg whites into the mascarpone mixture.
• Divide the batter into two parts; add the red colour in one while keeping the other one plain. Fill the batters into two piping bags.
• Take the shot glasses, and start filling each, by first piping the red mixture, followed by the plain mixture to make the next layer. Continue the layering till the top of the glass, though take care to ensure the plain mixture is the last one.
• Garnish with peppermint candies and strawberry crush.
