- 300g raspberries
- 175g fine sugar sand + another 2 tbsp.
Preheat the oven to 150 °С. Spread the raspberries over 4 molds and pour into each half a tablespoon of sugar.
Whisk the proteins into a dense foam. Continue whisking, adding the rest of the sugar by 1 tablespoon until forming a dense shiny mass.
Add the cocoa, stir until fully smooth and lay the merengue on top of the raspberries. Bake for 15-20 minutes until the merengue is blush and crispy.