Preparation In a mixing bowl, beat the egg yolks with 3 tablespoons of the sugar, and then add the mascarpone. Whip the cream until stiff then add the mascarpone mixture. Place in the refrigerator for 2 hours. Make a coulis by combining 100g raspberries with 1 tablespoon of sugar. Spoon the mascarpone, the raspberries and small pieces of Amaretti into 4 dessert dishes then drizzle with a little of the coulis. The contrast between the crunchy Amaretti, the smoothness of the cream together with the gentle sharpness of the raspberries is completely delicious.

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