Meringue with lemon filling, mascarpone and strawberries

Preparation

• Separate the egg whites from the yolks carefully, pour the egg whites into a mixer bowl and beat them until stiff. While beating, gradually add the sugar, preferably one tablespoon at a time. After you have added all the sugar, continue beating for about 2 minutes. Then add the starch and lemon juice and beat for 2 more minutes.
  Preheat the oven to 130 degrees (top and bottom heating).
• Take two baking trays and line them with parchment paper. On the paper, draw circles with a diameter of about 20 cm. Put the egg white mixture on the circles and form two types of layers: one flat and another with irregular shapes (these will go on top).
• After 30 minutes, lower the temperature to 100 degrees and bake for another 2.5 hours. Leave the meringue in the oven to cool down completely.
• Put the Lauretta Lemon Twist, mascarpone and strawberries between the two layers.