Set oven to 125 °C (257°F).
Assemble the Assistent with beater bowl and balloon whisks.
Add the egg whites and whisk on high speed until soft peaks are formed.
Add the sugar a little at a time while you continue to whisk.
Continue whisking until the meringue is smooth and shiny. Check with your fingertips that the sugar crystals are dissolved.
Add the cornstarch flour and vinegar and whisk until all is blended.
Put a baking sheet with parchment paper. Carefully spoon the meringue into the center of the pan and evenly spread into two 10-inch circles. . Bake the merengue about 45 minutes.
Open the oven and let the merengue stay in the oven until it has cool down.
Assemble the Assistent with beater bowl and balloon whisks once again.
Whisk the cream together with the mascarpone, grated lime peel and icing sugar.
Place one merengue bottom on a plate and half of the mascarpone cream. Add the next bottom and the rest of the cream on top of that. Than last but not least, add berries and coconut chips.
Follow these steps
- 8 st egg whites
- 300 gram icing sugar
- 2 tsp cornstarch flour
- 1 tsp vinegar
- 300 ml cream
- 250 gram mascarpone
- 60 gram icing sugar
- 1 st lime (grated lime peel)
- 150 gram black berries
- 150 gram raspberries
- 150 gram blue berries
- 35 gram coconut chips