Juice of 1/2 lemon.
200 g of egg white.
A pinch of salt.
200 g of icing sugar.
Lemon juice 7 – 10 ml.
20 g of corn starch.
500 g of mascarpone or cream cheese.
30 g of icing sugar.
A pinch of vanilla.
150 ml of 33% cream.
200-250 g of raspberries.
Decorations as desired.
Procedure:
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I’ve cooked this dish six times already this month and it’s still amazing!
