Dessert-meringue with raspberry-coconut cream - truly summer, fragrant and tender, easy to make and melting in your mouth. An appetizing delight for both the taste buds and the eyes.
It is necessary
- For four servings:
- - 500 g raspberries;
- - 300 ml heavy cream;
- - 130 g of icing sugar;
- - 4 tbsp. tablespoons of coconut;
- - 2 squirrels;
- - lemon juice.
Instructions
Step 1
Whisk fresh egg whites with a couple of drops of lemon juice. Gradually add the powdered sugar, whisking until crisp and shiny. The mass should be so strong that you can cut it with a knife.
Step 2
Transfer the whipped egg whites to a pastry bag with any attachment. Place strips 10 centimeters long on a baking sheet lined with parchment. It turns out about 16 strips from the resulting amount of mass.
Step 3
Dry these strips for 3-4 hours in an oven heated to 60 degrees. At the same time, do not close the oven completely, insert something into the gap so that it does not slam shut. The meringue sticks should not darken, they should remain white. Remove the finished meringue sticks from the oven and cool them completely.
Step 4
Sort and rinse fresh raspberries. Remember with a fork 2/3 parts of raspberries, but wrinkle not to the state of porridge! Use your hands to crush 4 meringue sticks. Whisk well the 33% cream. Add the coconut flakes, crumbled meringues and crushed raspberries to the cream and stir gently with a spoon upwards.
Step 5
Divide the resulting mass into four dessert plates. Place three meringue sticks around each slice slightly at an angle, pressing them against the cream. Garnish with the remaining raspberries.
Step 6
Serve the meringue dessert with raspberry-coconut cream immediately. Next time you can try cooking this treat with other berries.
