INGREDIENTS
2 tbsp
Lemon, zest
2 cups
Raspberries, fresh or frozen
2
Egg whites
2
Eggs, whole
2 1/4 cups
All-purpose flour
2 tsp
Baking powder
4 tbsp
Cornstarch
2 1/2 cups
Granulated sugar
7 1/2 cups
Powdered sugar
1 1/2 tsp
Salt
4 tsp
Vanilla
3 cups
Butter, unsalted
2 tbsp
Heavy cream
1 1/4 cups
Champagne
4 tbsp
Water