Stewed summer fruit tiramisu verrines

Step 1

1) Peel the apples and peaches, then cut into quarters

2) Mix the chopped fruit with 25 g of brown sugar, vanilla sugar and a knob of butter

3) Stew the fruit for about 20 minutes over low heat. Cool.

4) Soak the sponge fingers in iced tea and place in the bottom of your glasses or your bowls

5) Top with stewed fruit

6) Whisk the mascarpone with 25 g of sugar

7) Gently stir in the 6 egg whites beaten stiff previously

8) Pour the mixture over the fruit compote

9) Crumble the macaroons of different colours and decorate the top of dessert

10) Refrigerate for two hours before serving