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This is a real fluffy cloud! It just melts in your mouth! Cook and enjoy!
Ingredients:
190 g egg whites (5-6 eggs)
Stir until foamy.
8-10 g vanilla sugar.
250 g icing sugar. Add gradually in small portions.
Beat for about 20 minutes.
1 teaspoon lemon juice.
20 g cornstarch.
Blend with a mixer on low speed for 20-30 seconds.
Divide into two parts.
2 baking tins with a diameter of 20 cm.
Spread evenly, leaving 1 cm space from the mold.
Almond flakes.
Bake in a preheated oven at 150°C (302F) for 35-40 minutes.
Allow to cool to room temperature.
Filling:
150 g strawberries (fresh or frozen).
1 teaspoon lemon juice.
1 tablespoon sugar.
2 teaspoons cornstarch.
Stir until smooth.
Bring to the boil, stirring constantly, and cook for 1-2 minutes.
Allow to cool to room temperature.
Cream:
400g mascarpone.
40 g powdered sugar.
80 g whipped cream (33-36%).
Beat for 1-2 minutes until the mixture thickens.
Place in the refrigerator for 1 hour.
Garnish with powdered sugar and fresh strawberries.
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