Vanilla and mascarpone Bavarois

Ingredients: (for 2 people, 10cm-diameter cake)

The biscuit
- 4 and 1/2 tablespoons all-purpose flour
- 4 tablespoons white sugar
- 1 egg
- 20 g de beurre
- 1 tablespoon milk

The mascarpone cream
- 1/2 cup mascarpone cheese
- 50 mL light cream
- 3 tablespoons white sugar
- Vanilla extract
- 1 teaspoon gelatine powder

Preheat your oven to 400 degrees F.

In a bowl, mix the egg yolk and the sugar until it becomes whiter and creamier.

In an other bowl, whisk the eggwhite until it looks like whipped cream. Add it to the last preparation. Mix everything very carefully, you must not break the white eggs preparation.

Put into the oven during 15 to 20 minutes.

Now cook the mascarpone cream: whip the mascarpone cheese with the light cream, the sugar, and one teaspoon vanilla extract. Add 2 tablespoons hot water and the gelatine powder. Mix until it becomes really creamy.

When the biscuit is ready and colder, cut a circle using a 10cm-diameter pastry circle.

Fill progressively up the circle with the mascarpone cream.

Decorate your bavarois. For example, heat 1/2 cup strawberry coulis. Add one teaspoon gelatine powder and mix everything. Fill up your circle with the coulis.

Put the circle in the fridge during at least 6 hours.