Shrimp and mascarpone tiramisu

Finely chop the shallot.
Separate the yolks from the egg whites.
In a bowl, mix the Galbani mascarpone, egg yolks, lobster bisque, chopped shallot, salt and pepper. Mix well with a whisk.
Cut 12 shrimp into small pieces and add them to the mascarpone mixture.
Beat the egg whites until stiff with a pinch of salt.
Gently incorporate the egg whites into the mascarpone mixture.
Using a cookie cutter, cut out six circles of sandwich bread to the size of the bottom of your glasses.
Cut four other slices of sandwich bread into small cubes.
Place a circle of bread at the bottom of each verrine, then cover with a spoonful of the mascarpone-shrimp mixture.
Add a layer of diced sandwich bread, then another layer of the mixture until you fill the glass.
Place 3 whole shrimp on each verrine and sprinkle with chopped chives.
Reserve in the refrigerator for 3 hours before serving.
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Kcal: Approx. 300 kcal per serving