3 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/4 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/4 cup cream cheese or mascarpone
Preheat the oven and grease the muffin tin. Whisk eggs and sugar until fluffu then fold in flour.
Pour batter into prepared pan and bake for 12 minutes. Cool then shave off rough sides.
Whip heavy cream with powdered sugar on an ice bath then fold in cream cheese or mascarpone until well combined.
Layer the sponge cake, cream mixture and berries one by one in muffin tin/ Press to hold shape then freeze to set. Unmold and garnish to serve.