Meringue pie with mascarpone and fruit

Name: meringue pie with mascarpone and fruit
Cook time: 20 min
Total time: 110 min
Yield: 8
Cuisine: French
Ingredients: 250 g frozen raspberry; 50 ml sparkling rosé; 250 g granulated sugar; 5 medium sized egg; 500 g mascarpone container of 250 g; 16 g vanilla sugar bag of 8 g; 3 twig fresh fresh mint

Meringue pie with mascarpone, raspberries, vanilla and mint.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Spoon the frozen fruit, rosé and sugar and let it thaw at room temperature; regularly change.
Preheat the oven to 100 ° C. Split the eggs (you only use the proteins). Mix the proteins to firm peaks.
Add sugar in 2-3 portions and whisk until the protein shines and is completely stiff; test this by keeping the bowl upside down, the protein does not fall out.
Divide the egg white on a sheet of baking paper in circles, one of 20 and one of 24 cm diameter.
Bake the protein 90 min .; crispy outside and inside soft and chewy. Switch the oven off and leave meringues in the oven with the door ajar, cool down.
Meanwhile, mix mascarpone with vanilla sugar with a hand mixer soft and airy. Divide the vanilla mascarpone over the top of both meringues.
Place the large meringue on a dish and divide two thirds of the fruit. Put the small meringue on it and spread the rest of the fruit over it.
Garnish with the sprigs of mint. Cut the cake at the table with a sharp knife in points and serve the rest of the rosé.