INGREDIENTS
2
x 40g egg whites
100 g
almonds
100 g
icing sugar
100 g
caster sugar
35 milliliters
water
1 tsp
vanilla extract
1
few drops of purple and blue food colouring
1
hand fulls of blueberries
50 g
caster sugar
juice of 1/2 a lemon
1
tub mascarpone
60 milliliters
double cream
50 g
icing sugar