Full recipe
Ingredients
- 6 egg whites
- 300 g caster sugar
- Sugar – 1/2 cup (125 g)
- 1 teaspoon potato starch
- 1 teaspoon vinegar
- 200 g mascarpone cheese
- 150 ml heavy cream (30%)
- 75 g White Chocolate with Rose Petals from Krakowski Kredens
- 4 tablespoons Strawberry-Rhubarb Preserve from Krakowski Kredens
- approx. 500 g mixed fresh fruit for garnish (e.g., raspberries, strawberries, blueberries, bilberries)
Step by step
Method
- Preparing the meringue: Separate the egg whites from the yolks. Start whisking the egg whites with a mixer, and when they begin to foam, add the sugar in small portions, whisking constantly. Whisk until the mixture is smooth, glossy, and stiff. Towards the end of whisking, add the potato starch and vinegar, and mix gently. Transfer the mixture onto a baking sheet lined with parchment paper, forming a high dome. Bake in an oven preheated to 150°C for 15 minutes, then reduce the temperature to 120°C and bake for 1.5 hours. After baking, leave the meringue in the oven until completely cooled.
- Preparing the cream: Melt the White Chocolate with Rose Petals from Krakowski Kredens in a water bath, then let it cool. In a separate bowl, whip the heavy cream until stiff. Then, gently fold in the mascarpone cheese and the cooled white chocolate until a uniform consistency is achieved.
- Assembling the dessert: Spread half of the mascarpone cream over the cooled meringue. Evenly distribute the Strawberry-Rhubarb Jam from Krakowski Kredens over the cream layer. Cover the jam with the remaining mascarpone cream.
- Decorating: Top the dessert with fresh fruit of your choice. Additionally, sprinkle the whole thing with finely chopped White Chocolate with Rose Petals for an elegant finish and an extra note of rose.
- Serve the finished dessert chilled. The meringue with delicate cream, sweet and sour jam, and fresh fruit will surely delight with its taste and elegant appearance.
