• 7oz sugar
      • 4 egg
      • 1 pinch of salt
      • 6oz of Berries Paradise raspberries
      • 2 green lemons
      • 7oz puff pastry


  1. Roll out the puff pastry as thin as possible without breaking it. Cut into circles with a cookie cutter. Place the discs on a tray with waxed paper. Put another waxed paper on top and cover the tray with another of the same size.
  2. Bake for 15 minutes at 180ºC or until the puff pastry is golden brown.
  3. Assemble the whites in the blender, add the sugar little by little until they reach the point of snow; add the salt. Place it in a sleeve with a round tip.
  4. With a peeler remove the lemon peel, cut into thin strips and reserve in water.
  5. Once the puff pastry bases are cold, place some large dots of meringue, lightly burn with a blowtorch and decorate with the raspberries and lemon zest strips.

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