A delicious, sweet and calorie dessert. Meringue with cream and fruit.
A perfect combination. The taste of coffee in a sweet meringue, creamy taste of whipped cream and the sour taste of currant, which emphasizes the sweetness of the meringue itself. Kept balance.
I love the combination of sweetness and acidity.
- 3 egg whites
- 150 g of fine sugar (powdered sugar)
- 1 teaspoon potato flour
- 1 teaspoon vinegar
- 0.5 tablespoons of instant coffee
- 1 teaspoon of water
- 250g mascarpone
- 250ml heavy cream (36%)
- 150g red currant
Preheat oven to 130 ° C .
Place the egg whites in a bowl, add a pinch of salt and mix with a mixer until stiff. When it is stiff, add sugar after a spoon, whipping constantly.
Mix for 2 minutes after adding sugar. Egg whites should be stiff and shiny. Now you can add potato flour, vinegar and coffee dissolved in water. Mix fast.
Put on a baking tray lined with baking paper to form a few small mounds and put in the oven. Bake for 1 and 1/2 hours. Chill in an ajar oven.
At this time, stew currants in a saucepan with a little water. Cook until the currants disintegrate and form a sauce.
Prepare the cream. Mix cream: mascarpone and heavy cream. Lay on a cooled mini pavlove. Pour over the currant sauce.
Ready! Serve the same day.