Prepare an espresso coffee and reserve it for the next step.
To prepare the meringue, which will be the base of the dessert, we whip the egg whites until stiff, and halfway through the process we add a spoonful of the coffee, the sugar (better if we have powdered it before so that it is finer) and the previously chopped hazelnuts.
We preheat the oven to 110ºC. Once hot, spread the mixture with parchment paper and leave it for 3 hours to solidify. After 3 hours, we let it cool.
We beat the cream together with two tablespoons of spreadable cheese and then add the meringue cut into pieces with our hands.
We fill the molds with a first layer of cream with meringue, then we add some red fruits, we repeat the two layers and finally we finish with a layer of nothing and meringue. We cover them and keep them in the freezer. A couple of hours before serving, we put them in the refrigerator.
To prepare the sauce, put the sugar (four tablespoons) in a saucepan, along with the lemon juice, add the red fruits, stir and pour in the water. We let it reduce over medium-high heat for about 10 minutes and blend it.
When it comes time to serve them, we unmold them onto a plate and pour the red fruit coulis on top.