ana Festive, but not only, dessert that will delight everyone. In my case, prepared for my recent birthday.
The perfect combination of sweet and sour taste.
Ingredients
- 6 eggs white
- pinch of salt
- 300 g of fine sugar
- 1 teaspoon of potato or corn starch
- a few drops of lemon juice
cranberry with orange
- 200g cranberries (fresh or frozen)
- juice of 1 orange
- 1 tablespoon of water
- 2 tablespoons of cane sugar
cream
- 200g heavy cream (30-36%)
- 250g mascarpone cheese
- 2 teaspoons of powdered sugar
- 1 teaspoon of vanilla extract
- sprigs of rosemary and chocolate stars for decoration (or other favorite decorations)
All ingredients should be at room temperature.
Beat the egg whites with a pinch of salt until stiff. Then add the sugar gradually, one tablespoon at a time, beating all the time. The foam should be stiff and shiny, and the sugar should not be noticeable at the end.
At the end, add lemon juice and potato or corn starch and mix at low speed of the mixer or with a spatula.
Line three baking trays with baking paper and draw even circles of about 20-22 cm (I made one slightly smaller).
Spread the meringue cream and form the tops, spreading them evenly.
Place in a fan oven preheated to 130 degrees C and bake for a minimum of 1 hour and 30 minutes and a maximum of 2 hours. Cool in the oven slightly ajar (I put a wooden spoon between the door) until completely cooled.
While the meringue is cooling, prepare the cranberries.
Place frozen or fresh cranberries in a saucepan. Add orange juice and a tablespoon of water. Simmer over low heat until it starts to crack. Then add sugar and mix thoroughly.
The cranberries should fall apart completely. Remove from the burner and cool.
When the meringue and cranberries cool down, we can prepare the cream.
Put all the cream ingredients in a bowl. Beat until you get a stiff cream.
Assemble the cake before serving.
We put the first tabletop on the plate. Put some of the cranberry with orange and cover it with cream (about 2/5 of the cream).
Then place the second countertop and repeat the operation. At the end, we put the last top (in my case the smallest one) and gently spread 1/5 of the cream.
Decorate with 1 tablespoon of cranberries, chocolate decorations or simply chocolate and a sprig of rosemary.
We serve immediately.
Bon Appetit!
