Meringue shells with raspberry cream and passion fruit sauce

Name: Meringue shells with raspberry cream and passion fruit sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Protein (size M); 100 g + 4 tablespoons sugar; 1 1/2 TSP. Cornstarch; 1/2 TEASPOON white balsamic vinegar; 150 g frozen raspberries; 300 g Mascarpone; 1 Splash of lemon juice; 3 Passion Fruit; 7-10 Tbsp some fresh raspberries and; 7-10 Tbsp Melissa; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Protein (size M)
100 g + 4 tablespoons sugar
1 1/2 TSP. Cornstarch
1/2 TEASPOON white balsamic vinegar
150 g frozen raspberries
300 g Mascarpone
1 Splash of lemon juice
3 Passion Fruit
7-10 Tbsp some fresh raspberries and
7-10 Tbsp Melissa
baking paper

Directions

1
Beat the egg whites in a bowl until stiff, adding 100 g sugar. Continue beating until a smooth, firm, shiny mixture is formed. Sift the starch over the beaten egg white and fold in the vinegar. Line a baking tray with baking paper. Place the beaten egg whites in 6 portions on the baking tray. Press a small hollow into each portion with a teaspoon. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 1 hour.
2
Turn off the oven and let the pavolas cool down overnight. Defrost the raspberries, puree them with a chopping stick and pass through a sieve. Mix the mascarpone, 2 tablespoons of sugar, lemon juice and raspberry puree and chill. Cut the passion fruit open and spoon the fruit pulp into a small pot. Add 2 tablespoons of sugar, bring to the boil, pour into a bowl and allow to cool. Carefully remove meringue shells from baking paper and fill the bowls with raspberry cream. Drizzle passion fruit sauce over it, decorate with fresh raspberries and lemon balm
3
Waiting time approx. 12 hours