Pure pleasure: a raspberry cake with meringue and mascarpone that will enchant your palate!

Pure pleasure: a raspberry cake with meringue and mascarpone that will enchant your palate!
A delicate, light and airy dessert that melts in your mouth! A dessert that will delight everyone, simple and delicious. Prepare this delicate, light and fluffy dessert and your family will love it. Surprise them with the result! How to prepare a delicate, light and fluffy dessert for tea. Quick and delicious! A dessert made from simple products! A sweet recipe for the whole family!

Recipe for ingredients:
190 g egg white (at room temperature).
1 g salt.
Beat at low speed until fluffy.
290 g sugar (fine fraction).
Add gradually and in small portions.
10 g lemon juice.
Mix for another 1-2 minutes at low mixer speed.
Increase the speed of the mixer and beat until all the sugar has dissolved and the meringue is thick and glossy.
Prepare a 37*26 cm baking tray.
Line with Teflon foil or non-stick baking paper.
Spread evenly.
Sprinkle with flaked almonds.
Bake in a preheated oven at 140 °C for about 30 minutes.
The meringue should be lightly browned and break up when lightly pressed.
Allow to cool for about 30 minutes.
Turn over and trim the edges as desired.
Cut into 2 equal parts. Or roll it up like a bun - whatever you prefer.
400 g mascarpone (or another cream cheese of your choice).
40 g icing sugar.
10 g vanilla sugar/or vanilla extract to taste
Stir until smooth.
200 g 33-36% cream.
Add gradually while stirring until the mixture is smooth and thick.
This takes about 2 minutes.
200-250 g raspberries.
Chocolate sauce: 50 g white chocolate, 25 g cream 33-36%, melt and stir until smooth.
Almond flakes.
Let the cake cool for about 1 hour.
Thank you for watching my video until the end!