INFO
Sweets for Father’s day
Details
Ingredients
- 40 gr of Powdered Sugar
- 40 gr of Light Brown Sugar
- 4 eggs
- 1 Tiny Expresso
- 4-5 Meringues
- 100 gr of Mascarpone Cream
- 100 gr of Heavy Cream
- 30 gr of heavy cream for the deco
Method
- Oil the mold
- Separate the yolk from the white, set the white aside
- In the mixer, mix the egg yolk with the brown sugar, add the expresso, then the heavy cream. Mix a bit, then incorporate the mascarpone cream, then mix well to get some volume
- In another bowl, beat the egg white to a firm peak, add the confection (Powdered) sugar as you beat the whites.
- Incorporate the egg whites delicately into the preparation
- Crush 5 meringues, set aside about a table spoon of crushed meringue
- Pour about half of the mixture into the mold
- Layer the crush meringues on top of it
- Now cover with the rest of the mixture
- Place into the freeze for about 2-3 hours
- For the deco, after 2-3 hours, beat the 30 gr of heavy cream into a Chantilly, incorporate the meringue early on with a little bit of sugar.
Tip: Next time, I’ll try to keep the meringue off the side and off the center, this should ensure that top and bottom does not separate when you cut it. Alternatively, a tad more complexe try to have a ring with no meringue just off the outer side of the cake.
Quick View
| Traditional | |
|---|---|
| Serve | 8 |
| Preparation Time | 15-20 mn |
| Cooking Time | |
| Temperature | |
| Authors | Pascal Crausaz |
| Special | 6 in spring form mold with quick release (amazon ) |
