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Raspberry and mascarpone cake

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Raspberry and mascarpone cake

2 punnets raspberries, washed and dried
icing sugar, for dusting
fresh raspberries, to serve
coconut meringues
35g ground almonds
150g dessicated coconut
7 egg whites
80g caster sugar
175g icing sugar, sifted

For mascarpone filling
500g good-quality mascarpone
70g caster sugar
2 eggs, separated

Preheat the oven to 150°C. Mark two 25cm circles on baking paper and place on two baking trays (or one tray if big enough).

To make the meringues, combine the ground almonds with the coconut in a bowl. Using an electric mixer, whisk the egg whites until soft peaks form. Gradually add the sugar, about 1 tbsp at a time, whisking until firm peaks form. Using a metal spoon, gently fold the icing sugar into the egg white mixture until just combined, then fold in the coconut mixture, again in batches, until just combined.
Divide the mixture between the circles on the trays, spreading it out to a thickness of 1 cm. Bake the meringues for about 30 minutes, or until golden, and allow to cool on the trays.

To make the filling, whisk the mascarpone, two-thirds of the sugar and egg yolks until thick. Whisk the egg whites until soft peaks form then gradually add remaining sugar and whisk until firm peaks form. Fold half the egg white mixture into the mascarpone mixture to lighten it then gently fold in the remaining egg white mixture.
Place a meringue disc in the base of a 25cm spring-form cake tin, top with half the mascarpone filling, then cover with the raspberries. Top with the remaining mascarpone and finish with the final meringue disc, placed crispy side up. Cover and refrigerate overnight.
When ready to serve, run a knife around the inside of the tin and remove cake. Dust with icing sugar and add extra raspberries.
This cake will keep refrigerated, in an airtight container, for up to three days.

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