Meringue tartlet with mascarpone cream and raspberries

Name: Meringue tartlet with mascarpone cream and raspberries
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Organic Lime; 250 g Raspberries; 2 TABLESPOONS Icing sugar; 100 g Mascarpone; 30 g Sugar; 150 g Whipped cream; 1 package Cream stabiliser; 1 package Vanillin sugar; 7 (à 6 cm Ø) Meringue tart

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Organic Lime
250 g Raspberries
2 TABLESPOONS Icing sugar
100 g Mascarpone
30 g Sugar
150 g Whipped cream
1 package Cream stabiliser
1 package Vanillin sugar
7 (à 6 cm Ø) Meringue tart

Directions

1
Wash the lime hot, grate dry and finely grate one half of the peel. From the other half, peel the peel in zests and set aside. Halve the lime, squeeze the juice from one half.
2
Raspberries selected. Carefully mix with icing sugar and 1 tbsp. lime juice, allow to steep a little.
3
For the cream, mix mascarpone, sugar, grated lime zest and 2 tablespoons of juice. Whip the cream until stiff, adding cream firming agent and vanilla sugar. Fold the cream into the mascarpone cream.
4
Crumble 1 meringue cake. Pour the mascarpone cream into a piping bag with star-shaped spout. Pour 1 layer of cream into each tartlet, cover with some raspberries. Repeat the procedure 2 times. Sprinkle with meringue crumbs and lime zests.