Malinowa Chmurka (Polish Raspberry Cloud Cake) on a Shortcrust Base

Mix the all-purpose flour, powdered sugar, and salt in a bowl. Add the cold butter and rub it in with your fingertips until crumbs form. Mix in the egg yolks and 1 tablespoon of cold water, then quickly knead into a smooth dough. Shape into a disk, wrap, and refrigerate for 20 minutes.

Preheat a conventional oven to 180°C using the no-fan setting. Line a 24 × 24 cm pan with parchment paper, roll out the dough, transfer it to the pan, and prick it with a fork. Bake for 20–25 minutes, until the base is evenly golden. Remove and cool completely.

Heat 250 ml of water with the raspberries and sugar in a pot for 3–4 minutes, until the fruit releases its juice and the liquid is hot. Take off the heat, add the jelly powders and dissolve them thoroughly according to their instructions, without further boiling. Pour into a wide container and cool, stirring occasionally. You can use a cold water bath. Allow roughly 30–60 minutes for the mixture to cool and start setting; spread it over the base when it is cool and thickening but can still be spread with a spoon.

Whip the well-chilled cream with the mascarpone, powdered sugar and vanilla extract until thick. Stop beating as soon as the mixture holds its shape. Cover the bowl and refrigerate until the raspberry layer has set; do not leave the cream on the counter while waiting.

Spread the partially setting raspberry mixture over the cold base. Refrigerate the pan for 1.5–2 hours, until the layer is clearly set. Spread the cream over it, cover the dessert, and chill for another 2 hours.

Just before serving, crumble the mini meringues and scatter them over the chilled cream. Slice with a sharp knife briefly dipped in warm water and wiped after each cut.