1 Combine the yolks and sugar in a large bowl and whip them with a hand whisk until a light and soft mixture is obtained. United Marsala and mix gently to prevent the mixture from taking apart.
2 Pour the cold cream into a bowl and whip it with the electric whisk until it becomes soft and fluffy. Then transfer it to the bowl with the yolks mounted, mixing gradually with a spatula with movements from the bottom up and always in the same direction so as not to disassemble the mixture.
3 Gently mix the meringues, roughly crumbled with your hands, to the egg and cream mixture and pour into an ovenproof dish (approx. 20×24 cm). Level the surface with a wet spatula and put in the freezer for at least 8 hours. Blend 150 g of raspberries with lemon juice and icing sugar; then filter the coulis through a fine mesh strainer. Remove the meringue from the freezer, let it rest for 15 minutes at room temperature, sprinkle the surface with the raspberries and the coulis and serve.
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