Moscato wine cake with meringues and alchechengi berries

Cut the (cold) butter into small pieces and put it in a mixer together with the flour to obtain a sandblasting. Then transfer the mixture to a work table, form a space in the center and pour the sugar and eggs over it. Grate the lemon zest and add it to the whole. Work the pastry vigorously for a short time before wrapping it in plastic wrap and put it in the fridge for about 30 minutes. In the meantime, combine the mascarpone with the muscat mousse in a bowl and mix until a creamy consistency is obtained. Once the necessary time has elapsed, take the pastry and spread it on a floured work pavement until you get a disc about 2-3 mm thick. Grease and flour a 26 cm diameter cake mold (or tarts). Pierce the pasta on the bottom of the pan with a fork and pour the mascarpone and Moscato wine cream. Bake in a preheated static oven at 160 ° C for 50 minutes on the lowest shelf of the oven. Allow to cool completely before decorating with small meringues and alchechengi berries.