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1
To Make the Raspberry Puree: Combine 4 oz of Raspberries, 2 tbsp Powdered Sugar and a few drops of Lemon Juice into a blender. Blend until liquid and use a strainer to rid the seeds. Set aside.
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2
Preheat oven 350. Line two baking trays with non stick parchment paper.
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3
Make meringues: in a dry clean bowl, whisk egg whites and cream of tartar to stiff peaks (glossy and stand in firm peaks). Gradually add all the sugar, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on it's own. Add vanilla extract. Using a piping bag, use a medium nozzle and pipe small meringues (or different sized discs). Bake for 1-1/2 hours. When cooked, they will be firm and crisp, and will easily lift off the parchment. Check them after 1 hour, and cook for longer if required. When cooked, turn off oven but leave meringues in to dry out further.
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4
Wash, dry and prepare all the berry fruits.
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5
Whip the cream until thick, and then stir in the mascarpone, sugar, and chopped mint.
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6
To Assemble: Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry puree, finishing with cream and then fruit. Garnish with mint leaves, and complete the dish with a dusting of powdered sugar just before serving.
