Meringue base with lemon cream and strawberries
easy
30 mins
30 mins
Ingredients
- 50 g Dark chocolate coating
- 1 (26 cm ΓΈ; order in time) ready bought meringue
- 2 sheets white gelatine
- 1 egg (size M)
- 1 TABLESPOON Sugar
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 100 g Whipped cream
- 750 g Strawberries
- 1 package red sugar-coated
- 7-10 Tbsp Cake glaze
- 1/4 l Currant juice
- 7-10 Tbsp Lemon balm
Directions
- 1
Melt the chocolate coating in a hot water bath and spread it on the meringue base. Let it set. Soak the gelatine in cold water. Separate the egg. Beat egg yolk and sugar until frothy.
- 2
Add lemon juice and zest. Squeeze the gelatine, dissolve over a mild heat and stir into the egg mixture. Separately beat egg white and cream until stiff. First fold in the cream, then the beaten egg white. Place the meringue base on a cake plate and spread with lemon cream. Wash, clean and halve the strawberries and spread them on the cream. Mix the cake glaze powder and juice and bring to the boil while stirring. Spread the icing on the strawberries and let it set. Serve garnished with lemon balm.
- 3
Place the meringue base on a cake plate and spread with lemon cream. Wash, clean and halve the strawberries and spread them on the cream. Mix the cake glaze powder and juice and bring to the boil while stirring. Spread the icing on the strawberries and let it set. Serve garnished with lemon balm. Makes about 12 pieces
- 4
. E 4 g/ F 6 g/ KH 32 g
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