Tips

We start with the preparation of homemade without. Beat the egg whites with a pinch of salt until stiff. We add sugar gradually. When the whites are well whipped and the sugar has dissolved, transfer the mass to a pastry bag with a decorative tip. Line the tray with baking paper. Squeeze meringues of any shape. Bake in a preheated oven at 100°C with air circulation for about 60-100 minutes, until the meringues are well dried inside. After baking, open the oven door and leave the meringues to cool.

Dissolve raspberry jelly in 1/2 l of hot water, add raspberries and wait until it starts to set. Whip the cream until stiff with powdered sugar, at the end of whipping add mascarpone cheese.

In the glasses we arrange the following layers: mini biscuits, solidifying jelly with raspberries, cream with mascarpone, meringues, almond flakes and raspberries. We cool the dessert in the fridge.

Bon appetit!