Introduction:
Prepare the juice of 1/2 lemon.
Whip 200 g of egg whites with a pinch of salt. Gradually add 200 g of icing sugar.
Add the lemon juice and 20 g of corn starch. Bake in a preheated oven at 150°C for approximately 30-35 minutes.
In the meantime, prepare the cream by mixing 500 g of mascarpone or cream cheese, 30 g of icing sugar, a pinch of vanilla and 150 ml of 33% cream.
Set aside a few spoonfuls of the finished cream to decorate the dessert.
Once cooked, trim the edges of the base.
Assemble the cake by composing alternating layers of base and cream.
Decorate the surface with raspberries and decorations of your choice.
Place in the refrigerator for 3-4 hours before serving.
Before tasting, add the tablespoons of cream set aside as decoration.
Bon appetit, friends!
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