Mascarpone Tart with Meringue

In a bowl, combine the mascarpone and lemon juice. Reserve

Soak the biscuits in the liqueur and milk

Reserve them as well

Make a syrup with the apricot jam and water

Bring it to a boil and then let it simmer until it reaches the thread stage

Test it by placing a small amount of warm syrup between your fingers

It should form a thread that stretches without breaking

Beat the egg whites until stiff and gradually add the warm syrup, beating constantly until the meringue cools

Assemble the tart in four parts: spread a layer of biscuits, cover with jelly, and top with fruit pieces

Distribute spoonfuls of meringue (optional: pipe it onto the tart to create a different decoration)

Decorate with the remaining fruit and sprinkle with nuts

Refrigerate until serving time

Calories per serving: 574