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Meringues with Vanilla Mascarpone Cream, Passionfruit Curd, Berries & Fresh Mint By GatherAndFeast

GF, 2 hrs (plus cooling time)

Serving: 10-12 Meringues

220ml egg whites (about 7 egg whites)
1½ cups raw caster sugar (fine raw sugar)
1 tsp white wine vinegar
1 tsp vanilla paste

Fresh strawberries, raspberries, blueberries & blackberries
Fresh mint
Dark chocolate

Vanilla Mascarpone Cream

250g mascarpone
400ml cream
1 tbs vanilla paste
1 tbs raw caster sugar (fine raw sugar)

Passionfruit Curd

7 egg yolks (from the meringue egg whites above)
1 cup raw caster sugar (fine raw sugar)
10 passionfruit, with the pulp scooped out
Zest & juice of 1 lemon
150g butter

Get Full Recipe👇🏻

http://www.gatherandfeast.com/meringues-vanilla-mascarpone-cream-passionfruit-curd-berries-fresh-mint

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Classic Tiramisu Recipe

By Home Cooking Adventure

 

Ingredients:

Makes about 6 servings

Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt

For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur

20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting

Method:
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,

creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.

2. Add mascarpone cheese and and blend well.

3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.

4. Combine the cooled espresso with liqueur and set aside.

5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.

6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.