Crema bianca on meringue with passion fruit

Ingredients

Directions

1. 1

   The day before, line a baking tray with baking paper for the meringues. Preheat the oven (electric cooker: 125°C/circulating air: 100°C/gas: not suitable). Separate ##eggs##. Cover the egg yolks and put them in a cool place.

2. 2

   Beat the egg whites until stiff, then pour in 100 g of sugar. Fold in 1 1/2 teaspoons of starch and ##vinegar##. Place 4 large tuffs on a tray with a tablespoon, press a small hollow into each.

3. 3

   Bake in the oven for about 45 minutes. To prevent the meringue from browning, reduce the temperature at the end of the baking time and cover the meringue with aluminium foil. Leave to dry overnight in a switched-off oven.

4. 4

   The next day cut open ##vanilla pod## lengthwise and scrape out the pith. Boil 1/4 l milk, 2 tablespoons sugar, 1 pinch of salt, vanilla pulp and pod. Take the pot off the stove and let it simmer for about 15 minutes.

5. 5

   Remove the vanilla pod and bring the vanilla milk to the boil again. Stir 1 tbsp. starch and 2 tbsp. milk until smooth, stir into the milk and simmer for 1-2 minutes. Mix 2 egg yolks with 2 tbsp. cream, then stir into the rest of the cream (do not boil any more!).

6. 6

   Let it cool down.

7. 7

   Cut the passion fruit in half, spoon out the flesh and stir. Whip the cream until stiff and fold into the cream. Pour into a piping bag with a large perforated spout and squirt onto the meringue.

8. 8

   Drizzle with passion fruit sauce and serve immediately.

Nutrition Facts

KCAL
310 kcal

CARBS
37 g

FATS
14 g

PROTEINS
7 g