preheat the oven to 200C/Gas 6
roll out the pastry and cut out a 28cm circle
lightly whisk the egg whites and brush a thin layer over the pastry circle
sprinkle with 1 tablespoon of sugar then prick all over with a fork and bake for 10-12 minutes until puffy and brown
leave to cool while you make the topping
tip the mascarpone into a bowl and gradually work in the Limoncello liqueur
whisk the egg yolks with the remaining caser sugar until pale, thick and creamy
gently fold the mascarpone mixture into the eggs until thoroughly blended
when the pastry base is cool spread over the creamed mascarpone taking it almost to the edges
decorate with the fruit and chill for a couple of hours
Servings 0