MERINGUE WITH VANILLA CREAM, RASPBERRY SAUCE, STRAWBERRIES AND FRESH BERRIES
by Chef Daniele Sebastiani
For the meringue: 85g egg white 175g sugar
For the cream: 250g cream 20g caster sugar Seeds of 1 vanilla pod
For the raspberry sauce: 150g fresh raspberries 25g sugar 20g of water Strawberries and other berries to taste
To make the meringues:
Beat the egg whites and sugar until it reaches the stiff peak stage. Preheat oven to 140 degrees. On a baking tray place 3-4cm discs of baking parchment. Using a piping bag, pipe the meringue onto the circles. Cook for 150 minutes.
To make the sauce:
Put the sugar and water into a saucepan and cook over a medium heat. When the sugar has melted and begins to bubble, add the raspberries and cook for 2 minutes, then remove from heat and allow to cool in the refrigerator.
To make the cream:
Extract the vanilla seeds from the pod by cutting it in half and using the tip of a knife, scoop the seeds out. Whip the cream, sugar and vanilla seeds. Whisk the raspberry sauce and pass through a small sieve to remove the seeds. Remove the meringues when cooked and let them rest for at least 1 hour at room temperature.
Put a spoonful of cream on one of the meringues and top it with another. Crumble a couple of the meringues and scatter around the completed ones. Decorate a serving plate with lines of raspberry sauce, place the meringue in the middle and garnish with strawberries and berries.