MERINGUE BASES

5 clear
150 g powdered sugar
150 g sugar
1 tbsp. pure cocoa

FOR THE MASCARPONE CREAM

750 g mascarpone
150 g sugar
200 g whipping cream
1 vanilla pod

TO ASSEMBLE AND DECORATE

50 g chocolate Lacasa 70%
Fresh raspberries
Blueberries with chocolate Lacasa My moment

MERINGUE BASES

Turn the oven on at 100ºC.
Whip the egg whites with the sugar until stiff peaks form.
By hand and with the help of a spatula, add the sifted powdered sugar and cocoa to the meringue.
With a spoon or a piping bag, spread the meringue on a tray with baking paper in pieces of the desired size. Bake for 60 minutes. Baking time may vary depending on the size of the meringues.
Turn off the oven and let them cool inside for another 1 hour. Store them in an airtight container because they are very delicate to humidity.

FOR THE MASCARPONE CREAM

Put the cream in a bowl with the sugar and the seeds of the vanilla pod. Mix until the sugar dissolves. Add the mascarpone and beat until it whips and thickens a little. Be careful not to beat too much because it cuts easily.

TO ASSEMBLE AND DECORATE

Fill each meringue with mascarpone cream and top with fresh raspberries and blueberries with Lacasa chocolate. Decorate with strands of melted La Casa 70% chocolate. Serve the same day.