Beat the egg whites at low speed, until fine and smooth bubbles appear.
We increase the speed and add a little sugar, then powdered sugar, mixing continuously.
The table should be smooth and shiny (mix about 10-15 minutes).
We pour the lemon juice, the vanilla essence, continuing to mix.
In the end add the corn starch and mix until everything is combined.
Transfers into a pastry bag, we form 6-8 nests on a tray lined with baking paper,
With a spoon we make a depth in each nest.
We preheat the oven to a temperature 150 C, as soon as we put the beggars we reduce the temperature to 80-90 C and bake 90-100 minutes.
Turn off the oven and allow to cool completely.
In a bowl beat the cold sweet cream, mascarpone cream, powdered sugar and vanilla until it becomes thick and fluffy.
Pour prosecco, combine the ingredients together.
We transfer the cream to a pastry bag.
In a glass vessel, combine, butter, yolks, sugar and vanilla, put in the steam bath and cook until it thickens, stirring constantly.
As soon as it is thickened, it is taken from the hob is covered with foil until contact with the cream and in the refrigerator until it is cooled.
In each nest, add lime cream, mascarpone cream, decorate over with prosecco strawberries, peppermint and goose.
