Preparation: 15 min
Rest time: 2 hours in fridge
Ingredients (6 serves) :
- 500 g mascarpone
- 1 melon
- 6 eggs
- 15cl liqueur of melon
- 150 g sugar
- 24 ladyfinger biscuits
Separate the egg whites from the yolks. Add the sugar and mascarpone to the yolks and beat to a creamy consistency.
Beat the egg whites until they form stiff peaks. Incorporate gently into the mascarpone cream. Cool in the fridge.
Halve the melon and remove the seeds. Cut the melon into thin slices and remove the skin.
Soak the biscuits in the melon liqueur and use them to line the base of 6 small ramekins. Cover the biscuits with a layer of cream to half-fill the ramekins. Top with a layer of melon slices and finish with a last layer of cream. Chill in the fridge for 2 hours.
Serve topped with slices of melon.