For the shortbread. In a large bowl, mix eggs, sugar and honey. Whisk the mass with a mixer for 10 -15 minutes at least. Weight should increase three times. Add in three stages sifted flour mixes and dough gently with the spatula. Pour the batter into the pan, pre-zastelil the form of the parchment. Rotate the shape clockwise. Do this in order to avoid caps on the biscuit. Bake cake in preheated oven to 180 degrees for 25-30 minutes or until tender. Check the match to dryness. Allow the cake to cool. Cut the sponge cake lengthwise into three parts with a long knife. I want to mention that the cake turns out very tender does not fall, does not require impregnation. You can store the cake in the freezer and in the case of unexpected guests, to make a dessert for 15 minutes. With the molding ring cut out circles with a diameter of 8-9 see

Place a disc of sponge cake in a ring mold and seal.

Prepare the cream. Mascarpone, room temperature mix with powdered sugar. Add whipped cream and gently stir with a spatula.

On the disc of sponge cake stacked cream. Send a dessert for 10 minutes more in the freezer to cool. If you have time then place the dessert in the fridge for 3-4 hours. Take out of the freezer or refrigerator dessert and remove the moulding ring.

Spread yellow raspberries so the hole was on top. If there is no yellow raspberry take red, too, looks impressive.

In advance, prepare the syrup of red raspberries. Whisk the raspberries with sugar. Strain through a colander. The syrup is ready. Using a syringe or pipette fill the hole with raspberry syrup. Decorate with mint and serve. Enjoy a delicious dessert. Bon appetit!!!