FOR THE MERINGUE
- Egg whites 3
- Sugar 75 g
- Confectioner's sugar 75 g
FOR THE CREAM
- Heavy cream 36% 125 g
- Mascarpone 125 g
- Confectioner's sugar 50 g
- Tahitian vanilla bean 1 bean
FOR THE FILLING
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.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe