Mascarpone cream cake is a very delicate dessert for meringue fans. The cream is fluffy, velvety and not quite sweet due to the content of the coffee. The meringue, on the other hand, is very sweet, crispy on the outside and silky on the inside. Each friend's tastes complement and balance.
Contrary to popular belief, meringues are prepared quite simply. The secret is in proteins. They must always be warm and very fluffy. The starch and lemon zest will help maintain the volume of the dough during baking. It should also be remembered that meringues increase in volume under the influence of temperature. Therefore, you should not fill out the form to the brim. It is better to prepare coffee cream just before impregnation. The cake must be kept at a low temperature and no more than three days.
Caloric value: 3653 kcal.
Products:
• Proteins, 150 gr.
• Instant coffee, 9 gr.
• Starch, 5 gr.
• Lemon zest, 5 ml.
• Sour cream 30%, 400 ml.
• Chips of coconut, 12 gr.
• Powder, 30 gr.
• Sugar, 300 gr.
How to cook:
• Using a mixer, bring the proteins to a white foam, add sugar in portions at the end. Mix until the sugar grains are dissolved.
• Without turning off the mixer, add starch and lemon juice. Fill in two forms with the resulting meringue (not to the edges), smooth out slightly. Sprinkle the top with coconut. Send to a preheated oven (180 degrees) and immediately reduce the power to 140 degrees. Bake for half an hour. Then reduce to another 100 degrees and stand for another half hour. Leave the meringue in the oven after the time has elapsed, do not remove it.
• Beat the sour cream with mascarpone until a fluffy paste is formed. Add sugar and coffee at the end. Put part of the cream on one layer of meringue, cover with the second and fill the whole cake with the remaining cream. Decorate sweetness with what is at home. This can be fruit, coconut strips, or chopped chocolate. Delicate and aromatic dessert is ready. It's time to go to the table.
