Raspberry mascarpone muffins

Preparation steps

• BISCUIT
• Whisk the eggs with the sugar with a mixer. Add raspberry extract and oil and stir on a low speed. Stir in the sour cream and finally add the flour mixed with the baking powder. Arrange the mixture in muffin tins and bake at 180 degrees for about 15 min.
• CREAM
• Heat 50 ml of whipping cream (do not boil) and add the crushed white chocolate. Cool the mixture and beat with a mixer. Add the mascarpone and the rest of the whipping cream to the mixture and beat until desired. If necessary, add a few drops of lemon juice and powdered sugar.
• DECORATION
• Melt the white chocolate with oil in a steamer and work the desired shapes on greaseproof paper (optionally add gold balls (as in the picture)). Refrigerate.
• MUFFIN MAKING
• Peel the baked and cooled muffins and spread plenty of raspberry jam on the inside. Add the cream with a cream syringe and decorate. Good luck: D