7 egg whites
1 1/2 cup of fine sugar
one tsp. of vinegar
one tsp. of potato starch
Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
Place the mixture on a parchment-lined baking sheet and form a circle.
Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
Let cool completely.
1/4 cup of raspberries
150 g of mascarpone
Blend raspberries and drain the mixture.
Combine with mascarpone, using a mixer.
Top cooled meringue with cream. Arrange fruit on top of the cream.
Refrigerate unless serving immediately.