Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 6 | 75 minuti |
Ingredients
| 100 g | egg whites |
| 250 g | sugar |
| 30 g | powdered sugar |
| 200 mL | whipping cream Sterilgarda |
| 120 g | berries (leave some for decoration) |
Preparation
- In a bain-marie, beat the egg whites and sugar with an electric whisk.
- Whip the mixture until it reaches a temperature of about 60° and then continue with the whisks on a work surface until the mixture is lukewarm.
- Then transfer the Swiss meringue (the mixture) into a piping bag with a 1 cm smooth nozzle.
- On a baking tray covered with baking paper, make perforated “baskets” by making three turns of the piping bag for each one, depending on the size you want.
- Cook in a static oven preheated to 100° for 1 hour on the middle shelf.
- Meanwhile, blend approximately 120g of berries until you obtain a puree.
- Pour the Sterilgarda whipping cream and the icing sugar into a bowl. Whip with an electric whisk.
- Add the berry puree to the mixture obtained and whipped well and continue whipping.
- Then transfer into a piping bag and fill the cold meringue baskets.
- Place in the refrigerator to rest for about an hour.
- Decorate with berries as desired.
Put the biscuits in a mixer. Melt the butter in the microwave or let it melt naturally. Mix the butter and the biscuits and stir until it's blended properly. ...
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