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1
FOR THE MERINGUE
Ingredients
- Egg whites 3
- Sugar 75 g
- Confectioner's sugar 75 g
Preparation
2
FOR THE CREAM
Ingredients
- Heavy cream 36% 125 g
- Mascarpone 125 g
- Confectioner's sugar 50 g
- Tahitian vanilla bean 1 bean
Preparation
3
FOR THE FILLING
Ingredients
- Strawberries
- Raspberries
- Blueberries
- Currants
Preparation
4
FINISHING & PLATING
Preparation
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.
