SERVES 6 TO 8
  • FOR THE MERINGUE
    • Egg whites 3
    • Sugar 75 g
    • Confectioner's sugar 75 g

     

  • FOR THE CREAM

     

  • FOR THE FILLING
    • Strawberries
    • Raspberries
    • Blueberries
    • Currants

     

  • FINISHING & PLATING

    Preheat the oven to 210°F (100°C).

    Make the meringue. Beat the eggs to stiff peaks while gradually adding the sugar. Use a spatula to gently fold in the confectioner’s sugar.

    Pour the meringue onto a baking tray lined with baking paper, and shape it into a 20cm disk.

    Bake for approx. 1 hour until the meringue is hard at the edges.

    Prepare the cream: Put the chilled heavy cream, mascarpone, confectioner’s sugar and vanilla seeds into a bowl and beat until you have a chantilly.

    When you are ready to serve, spread the cream over the meringue and cover it with berries.

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