Mascarpone with Meringue

Name: Mascarpone with Meringue
Yield: 6
Ingredients: 6 mascarpones; 2 tablespoons of butter; 4 tablespoons of almond flour; 4 tablespoons of chopped hazelnuts; 1/2 teaspoon of ground cinnamon; 1 cup of sweet wine; 4 tablespoons of grated ginger; 4 egg whites; 1 pinch of salt

1
6 mascarpones
2
2 tablespoons of butter
3
4 tablespoons of almond flour
4
4 tablespoons of chopped hazelnuts
5
1/2 teaspoon of ground cinnamon
6
1 cup of sweet wine
7
4 tablespoons of grated ginger
8
4 egg whites
9
1 pinch of salt

Ingredients

1
6 mascarpones
2
2 tablespoons of butter
3
4 tablespoons of almond flour
4
4 tablespoons of chopped hazelnuts
5
1/2 teaspoon of ground cinnamon
6
1 cup of sweet wine
7
4 tablespoons of grated ginger
8
4 egg whites
9
1 pinch of salt

Directions

1
Remove the cores from the mascarpones with a sharp knife. Reserve
2
Mix together the butter, almonds, hazelnuts, and cinnamon
3
Fill the cavities of the mascarpone shells with this mixture and arrange them in a refrigerator
4
Brush with sweet wine and bake at medium heat for 20 minutes, or until the mascarpones are soft but still firm
5
Remove from the oven and reserve
6
Beat the egg whites into snowflakes with a pinch of salt and add the ginger gradually
7
Place the meringue topping obtained in a pastry bag and decorate all around the mascarpone shells
8
Return to the oven to toast