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Separate the egg whites from the yolks. Place the egg whites in a bowl and refrigerate. Mix the egg yolks with 100g of sugar.
Once the yolks and sugar have whitened, add the mascarpone and mix everything until there are no more lumps.
Take the egg whites and add a pinch of salt and beat them until stiff. Mix the egg whites into the first mixture (yolk-sugar-mascarpone) little by little with a wooden spoon.
Mix half of the chopped strawberries with the remaining sugar and let stand until you obtain a coulis.
Dip the ladyfingers in the coulis so that they are soaked, then place them at the bottom of a dish. Put a little coulis in the bottom with the ladyfingers.
Place the mascarpone mixture on top.
Place the chopped strawberries on the ladyfingers.
You can repeat the operation if necessary. Decorate with the remaining strawberries.
You can also present them in a glass. For ladyfingers: cut them into small pieces and mix them with your strawberry coulis and cover with mascarpone.
With this recipe you can make around 10 verrines.
