To begin to make the meringue, since this component is the most important and the longest prepared. Take 4 eggs and the whites separated from the yolks (the last delay in a separate bowl they will be useful later). Whisk the whites until frothy. Add in the beaten egg whites gradually, the sugar (or powder, then at Your discretion) continue to beat until stable peaks. In the finished cream, add a teaspoon of vinegar, a tablespoon of starch and a teaspoon of vanilla all again mix thoroughly with a mixer.

Using a pastry bag spread on a baking tray lined with parchment cream in a circle making edges to make a "basket". Bake in the oven at 180°C for 30 minutes, and hold there the meringue in the ideal for it to cool down (the meringue should not really grilled, the top should be crispy and the inside to resemble a soufflé)

While the meringue is in the oven will proceed to prepare the first cream. Whisk the egg yolks, add the sugar and whisk until it dissolves. With the lemons using a fine grater remove the zest, squeeze the juice, mix all and put on a slow fire. Heat until thick stirring constantly, but do not boil, otherwise the yolks will curdle. Then remove from heat, strain through a sieve to remove the zest, otherwise it may subsequently give the bitterness and the texture of the cream that was uniform and smooth.

After the cream has cooled, add the softened butter and whisk. The first cream is ready.

For the second cream beat cream until thick, add cheese, whisk until smooth. The cream is ready, you can begin gathering the dessert.

On the meringue first, spread the lemon cream.

Then creamy.

All decorate with berries. Bon appetite :) PS I Usually have this dessert turns a little white and beautiful, but today as luck would refused to be photographed, so the photo unappetizing : (