Ingredient:
Sponge :
5 egg whites Toneli Kids family
200 g sugar
200 g ground nuts
1 tablespoon starch
1 pinch of salt
Cream:
1 can of mascarpone
100 ml whipped cream
2 tablespoons powdered sugar
500 g raspberries for decoration
Method of preparation:
Beat the egg whites with a pinch of salt. Add the sugar and beat until dissolved. Add the starch and walnuts and mix gently.
Pour the dough into a tart pan, lined with baking paper and bake for 40 minutes in the preheated oven. Remove the top from the mold and allow to cool.
Whip the cream, adding a tablespoon of powdered sugar. Mascarpone mix well with a tablespoon of powdered sugar. Mix the 2 compositions and spread the resulting cream on the counter. Decorate with raspberries, then refrigerate to harden the cream.
