Meringue

Preheat the oven to 160 ° C. Line the baking tin with overhanging baking paper. Roast the pistachios briefly in a hot, dry frying pan. Chop the pistachio nuts coarsely and keep a quarter apart for garnishing.

Separate the eggs and whisk the egg white in a greaseproof bowl with the mixer. Add the sugar and corn starch spoon to spoon and continue to beat until smooth, shiny peaks appear. Fold the pistachio nuts and the ginger syrup through the egg white.

Spread in a rectangle of approx. 20 x 30 cm over the baking sheet and bake in the middle of the oven in about 30 minutes until done. Remove the baking sheet from the oven and allow the meringue to cool for 1 hour on a rack.

Stir the mascarpone with the cappuccino powder to a smooth mixture. Beat the whipped cream and spatula through. Leave 4 tablespoons of the mocha cream for the garnish.

Cover the meringue with parchment paper and turn over with a cutting board. Remove the old parchment paper, spread the mocha cream and the raspberries over it and roll the meringue on. Leave to harden in the refrigerator until use. Brush the top with a thin layer of the remaining mocha cream. Garnish with pistachio nuts and dried cranberries.