My favorite dessert, quick and easy! Are you also looking for a quick idea to decorate your holiday table or to give to your loved ones?
I have an idea for you! The more beautiful you look, the tastier it is!
MATERIALS:
For the meringue:
- 4 egg whites
- 1 pinch of salt
- 250 g granulated sugar
- 7 g cornflour
- 15 g lemon juice
- 5 g vanilla essence
For the composition:
- 300 g cream 35% fat
- 200 g mascarpone cheese
- 30 g icing sugar
- Strawberries
- Raspberries
IMPLEMENTATION:
For the meringue:
Preheat the oven to 150 degrees in air or on resistances. In the mixer bowl, add the egg whites along with the salt and beat with the 'fouet' for 5 - 7 minutes on medium to high speed, until we see that it starts to bind. At the same time, add the sugar to a multi and 'cut' for 20''-30''.
Add the sugar to the mixer in 4 batches and continue beating (with the mixer always on medium to high speed) for another 5-6 minutes, until we have a stiff meringue. At this point, turn off the mixer and add the cornflour, lemon juice and vanilla essence and gently fold them into the mixture.
In a 30×40 cm baking pan, add the meringue to the center of the pan and with the help of a pastry spatula or the back of a spoon, spread it into a round shape and create a well in the center.
Bake for 90 minutes and then turn off the oven and let the meringue cool completely in the oven.
For the composition:
In the mixer bowl, add the cold cream and beat on high speed for 2 minutes, until it begins to thicken. Continue adding the mascarpone cheese, icing sugar and mix. Continue beating until slightly stiff.
Spread the cream in the center of the meringue and then decorate with chopped strawberries and raspberries.
You can find the detailed recipe HERE.