Creamy mascarpone parfait with crunchy meringue and blackberry coal.

Ingredients

Butter parfait. This will require the egg yolks with sugar until white, whites beaten at the end of a thin stream to enter the caramel. Add mascarpone cheese. Smudge on silicone forms. Chill.Merengue. Beat the egg whites with the sugar. Using a pastry bag to squeeze the silicone mat. Bake at 130 * C for 40 minutes.Caramel. I always do on the eye. Sugar 100g. 70g water. Put on high heat. Remove when the color of caramel. Catch desired consistency upon cooling. Wound on Musat.Blackberry coal. 1 egg, 30g. sugar, concentrated blackberry fresh little steamed. Stir in the sifted flour until the consistency of sour cream. Cook in a punctured paper cup in the microwave. Remove from the cup. Dried at a temperature of 60 * C for one hour.Land of blueberries. Baked biscuit crushed into crumbs. Season with blueberry jam. If necessary, and dry milled again.