Quick raspberry trifle

Big confession : sometimes, I don't want to hear anything about food. I don't want to spend hours in the kitchen, whisking, mesuring, rolling (ok, that's pretty unusual. In a normal state of mind, this only evocation would look like fun to me!), cleaning the dishes (and that's the constant part...).

I was in this lazy mood last time I had friends over for dinner, but I still wanted to serve them something good and (at least partially) homemade. So I cheated, and used some store-bought cookies, and very common ingredients.

I've learned that that’s ok to keep it simple. Maybe you'll be lazy too, or in a hurry, and you’ll be glad to have this dessert ready in 10 minutes (no cheating in this time approximation, I swear).

Raspberries and pistachio trifle
Makes 6 servings

6 shortbread cookies – pure butter, like those. Or, if you want to make them, here is the recipe.
8 Tbsp raspberry preserves
2.8 oz. raspberries, fresh or frozen
6 oz. mascarpone
2 eggs
3 Tbsp + 1 teaspoon sugar
½ tsp pistachio paste

Put a shortbread cookie in each glass.
Save 6 raspberries for the decoration and divide the rest into the glasses, along with the preserve.
Combine egg yolks and sugar and whisk until pale and thick, about 2 minutes. Stir in mascarpone and pistachio paste and whisk firmly until smooth.
In a separate bowl, whisk the egg whites until they have firm peak. Fold the egg whites into the mascarpone mixture using a large rubber spatula (carefully lift cream from the bottom of the bowl and pull it over the top, turning the bowl and repeating this until no foam remains visible). Divide cream between the 6 glasses, over the raspberries.
Sprinkle with shortbread crumbs and one raspberry, and refrigerate for 1 hour before serving.

Verrine framboise pistache
Pour 6 personnes

6 sablés bretons
8 cuillères à soupe de confiture de framboise
80g de framboises
175g de mascarpone
2 œufs
40g de sucre
½ cuillère à café de pâte de pistache

Placez un sablé breton dans le fond de chaque verre.
Réservez 6 framboises et répartissez ensuite le reste mélangé à la confiture.
Battez les 2 blancs en neige ferme. Dans un second bol, fouettez vigoureusement les jaunes avec le sucre jusqu’à ce que le mélange blanchisse. Ajoutez ensuite le mascarpone et la pâte de pistache en fouettant pour obtenir un mélange homogène. Incorporez ensuite délicatement les deux blancs à l’aide d’une spatule, en procédant en plusieurs fois. Versez cette crème dans chaque verrine, et laissez au réfrigérateur jusqu’au moment de servir. Décorez avec une framboise ou des miettes de sablé.