RECIPE Sweet 🥣
5 medium eggs
260 gr caster sugar
1 limon (zest)
500 gr fresh raspberries
6 tbsp limoncello liquor
600 ml double cream
10 gr dried raspberries
Preheat the oven 180 C
In a bowl separated the eggs, the whites whisker until stiff and then add the sugar at a time, whisk until is meringue thick, add the zest lemon, then spread this mixture on to the
baking tray and smooth with a spatula, oven for 10′ until is ivory coloured, remove the meringue from the oven, leave to cool.
Put raspberries and make puree, add the limoncello, cream and mix all together, fold your meringue and roll it. Decor with cream and pieces of raspberries.
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