Grazhskaya Ravlina: A Royal Raspberry Dessert

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a baking pan by lining it with parchment paper.

In a mixing bowl, beat **the eggs and sugar together** until the mixture becomes light and fluffy. This should take about 5-7 minutes.

Gently fold in the **vanilla extract and flour** until fully combined, being careful not to deflate the batter. Pour the batter into the prepared pan and bake for 15-20 minutes or until a toothpick inserted comes out clean.

In a separate bowl, combine the **mascarpone cheese, heavy cream, and powdered sugar**. Using an electric mixer, beat the mixture until stiff peaks form. This creamy mixture will add richness to your dessert.

Once the biscuit has completely cooled, **spread a generous layer of the cream** over the biscuit evenly.

In a clean bowl, beat **the egg whites until soft peaks form**. Gradually add the albumin and granulated sugar while continuing to beat until the mixture becomes glossy and forms stiff peaks.

Gently fold in the **raspberry juice or puree** to create a beautiful pink color in your meringue. Using a piping bag, pipe the meringue on top of the cream layer.

Preheat your oven to a low setting, around 90 degrees Celsius (195 degrees Fahrenheit). Place the dessert back in the oven and let it dry for about 1-2 hours until the meringue is dry and crisp.

After baking, **let the meringue cool down completely** at room temperature.

Top your dessert with **fresh raspberries and mint leaves** to give it a vibrant look. Cut into slices and serve this delightful dessert to your family and friends.

This **Grazhskaya Ravlina** will not only be a treat for the taste buds but also an eye-catching centerpiece for any occasion!