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Mix the egg whites at room temperature with a pinch of salt until stiff. At the end of mixing, add sugar one spoon at a time (the mixture should be thick and shiny). Finally, add sifted potato flour, lemon juice and shavings.
We draw a square on three sheets of baking paper. 24×24 cm. Fill each of them with the meringue mass (you can also use baking trays of identical shapes).
We make two tops flat, while one can be made with fancy shapes and sprinkled with coconut flakes. Put it in the oven preheated to 140 C, then immediately reduce it to 110 C with convection. Bake for about 1.5 hours. Let cool with the oven door slightly open.
Place fresh or frozen raspberries in a pot and pour 1/4 cup of water (leave a few raspberries whole to add to the cream). Bring to a boil and cook for about 5 minutes. Then we press them through a strainer to remove the seeds. We leave it to cool.
Dissolve gelatin in hot water and leave to cool. Mix the cream together with the mascarpone until thick cream. Mix together with pureed raspberries and
gelatin. Put in the fridge until the mixture is thick.
Place half of the mixture on the meringue top and add a few whole raspberries. Cover with the second layer and add the cream and raspberries again. Cover with the third layer with shavings on top.
