4 egg whites at room temperature
270 g of sugar
Pinch of salt
1 spoon of lemon juice
250 g of mascarpone cheese
2.5 dl of whipping cream
2 teaspoons of vanilla extract
120 g of ground Plazma biscuit
½ dl of milk
Switch on the oven at 100°C.
Beat the egg whites at room temperature (first lightly and then increase the speed).
Gradually add sugar to make the hard snow and stir until the snow becomes very firm and shiny. Add lemon and stir a little more.
Place the mixture in a decorating bag with a suitable attachment and shape meringues on a baking paper.
Dry meringues in an oven preheated to 100°C for about 1.5 hours (if air is humid, then up to 2 hours), turn off the oven and leave them for 3 hours to gradually cool (maybe overnight).
Mix cheese, whipping cream and vanilla aroma and stir it with a mixer, add ground Plazma biscuit and milk and stir more.
Arrange meringues in a 22–24cm-diameter-mould and coat them with cream (or decorate with a decorating bag). Repeat the procedure. Garnish the cake with meringues and raspberries.
Tip: you can make the cake without the mould, although this way is simpler.