Meringue tart with fruit cream and fruit in caramel sauce

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Beat the egg whites and vinegar with the whisks of the hand mixer until stiff. Let the icing sugar trickle in. Beat until the mixture is shiny. Pour into a piping bag with perforated spout. Line a baking tray with baking paper. Draw 4 circles (approx. 11 cm Ø) on it. Spray circles spirally with beaten egg whites, splash tuffs on the outer edge.

2. 2

   Leave to dry in the preheated oven (electric cooker: 100 °C) for 1 1/4 - 1 1/2 hours. Remove from the oven and allow to cool. In the meantime defrost the raspberries. Caramelise 100 g sugar at low heat until golden. Bring 75 ml water and lemon juice to the boil. Stir into the caramel mass while stirring constantly, bring to the boil and simmer for 2-3 minutes at low heat. Remove from the heat, pour into a small bowl and allow to cool slightly. Halve the papaya, remove seeds, peel and cut into pieces. Clean, wash and halve Cape Gooseberries. Mix the fruits with the caramel stock. Puree defrosted raspberries and pass through a fine sieve. Mix raspberry puree, 1 packet of vanilla sugar and 25 g sugar. Soak the gelatine in cold water, squeeze it out and melt it in a small pot at low heat.

3. 3

   Remove from the heat, pour into a small bowl and allow to cool slightly. Halve the papaya, remove seeds, peel and cut into pieces. Clean, wash and halve Cape Gooseberries. Mix the fruits with the caramel stock. Puree defrosted raspberries and pass through a fine sieve. Mix raspberry puree, 1 packet of vanilla sugar and 25 g sugar. Soak the gelatine in cold water, squeeze it out and melt it in a small pot at low heat. Remove from the heat and stir in the raspberry puree drop by drop. Place in a cool place until it begins to gel. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Fold the raspberry puree into the cream so that it is slightly marbled. Fill the raspberry cream into the meringue bowls with a tablespoon and serve on a plate with the caramelised fruit. Decorate with mint and raspberry

4. 4

   Remove from the heat and stir in the raspberry puree drop by drop. Place in a cool place until it begins to gel. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Fold the raspberry puree into the cream so that it is slightly marbled. Fill the raspberry cream into the meringue bowls with a tablespoon and serve on a plate with the caramelised fruit. Decorate with mint and raspberry

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
73 g

FATS
16 g

PROTEINS
6 g