Recipe

Step 1: In a medium bowl, beat the egg yolks and 2 tbsp of the sugar until the texture is creamy.

Step 2: In a separate medium bowl, work the mascarpone with a wooden spoon until all the lumps are eliminated. Add the mascarpone to the egg yolk mixture and mix well.

Step 3: In a third medium bowl, beat the the egg whites, salt and remaining 2 tbsp of sugar until the whites are somewhat firm and form stiff peaks. Fold the egg white mixture into the mascarpone mixture, one ladle at a time, spooning from the bottom to the top, until fully incorporated. The resulting cream should be rich, yet soft and fluffy.

Step 4: In a fourth medium bowl, combine the crumbled cookies and brandy. Stir until just softened but not soggy, then stir in the cocoa powder. Divide the cookie mixture among 6 glasses.

Step 5: Fill a piping bag with the mascarpone cream and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with berries and a sprig of mint.

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Reprinted with permission from Extra Virgin (2014, Random House Canada).