Preparation
We make the tops twice, and since drying takes a lot of time, it's best to spread the work over two days.
Meringue base:
1. Line a large tray with parchment paper and draw two circles with a diameter of approx. 20 cm onto the paper (they can be smaller - it's important to leave a gap between the meringues).
2. Put the egg whites and sugar in a water bath and heat while stirring until the meringue reaches 60°C. If you don't have a candy thermometer, the meringue is ready once all the sugar has dissolved and the mixture is hot. Be careful not to overheat the meringue - the water in the water bath should simmer, not boil.
3. Once the meringue has reached the right temperature, take the bowl out of the bath and whip the meringue until it is white, glossy, and stiff - about 10 minutes. At the end of whipping, add 3 teaspoons of raspberry powder and optional food coloring.
4. Place the meringue onto a prepared sheet and shape two rounds. Dry in an oven preheated to 90°C for approx. 3 hours, then let cool in the oven. We store the finished meringues tightly wrapped in aluminum foil.
Note: We proceed the same way while preparing the other two tops.
you can also prepare the meringue the traditional way - by whisking the foam and finally beating in the sugar spoon by spoon at the end, as described in the recipe.
Cream:
1. Mix the mascarpone with the cream and powdered sugar.
2. Pipe cream onto the 3 meringue bases, top with berries. Place the fourth base on top, pipe the remaining cream over it, and decorate with Happy Sprinkles and fruit.
