Exotic fruits like mango and passion fruit can turn a dessert in a gourmet delight. You are going to love this recipe.
"Yolka" with mango and passionfruit confiture
Ingredients: ⠀
⠀ 📌Merengue:
Egg white 150 g
Granulated sugar 300 g
Lemon juice 1 tsp
⠀
⠀ 📌Cream mascarpone:
Mascarpone 150 g
Cream 33% fat 100 g
Powdered sugar 1 tbsp (optional)
Vanilla extract 1 tsp
⠀⠀ 📌Filling:
Mango jam - passion fruit 150 g
⠀
Preparation:
STEP 1. Meringue:
Heat the protein with sugar in a water bath, stirring constantly, until the sugar crystals dissolve. Remove the protein mass from heat, beat with a mixer until stable peaks. At the end of whipping, add lemon juice. On pastry parchment, draw 3 circles of the desired diameter, turn over and place on a baking sheet. Spread the protein mass with a silicone spatula (or spoon) within the circles drawn, making a small indentation in the center of the circle. Place the baking sheet in an oven preheated to 150 ° C and immediately reduce the temperature to 100 ° C. Bake for ~ 1.5 hours. The exact baking time and temperature range depend on the power of your oven. The meringue should not brown, but should have a hard crust. Cool the finished meringue cakes. ⠀
STEP 2. Cream mascarpone:
Using a mixer, beat the chilled cream with mascarpone and vanilla extract until stable peaks (add powdered sugar if desired). ⠀
STEP 3. Assembly:
Put the cream on the meringue cake, then add a layer of confiture. Repeat with the following cakes. Place the finished cake in the refrigerator for ~ 1 hour.
❗️ Notes: To prevent the pastry parchment from slipping on the baking sheet, grease the edges with whipped protein mass and glue it to the nasty. Bon Appetit!*
Heat the protein with sugar in a water bath, stirring constantly, until the sugar crystals dissolve. Remove the protein mass from heat, beat with a mixer until stable peaks. At the end of whipping, add lemon juice. On pastry parchment, draw 3 circles of the desired diameter, turn over and place on a baking sheet. Spread the protein mass with a silicone spatula (or spoon) within the circles drawn, making a small indentation in the center of the circle. Place the baking sheet in an oven preheated to 150 ° C and immediately reduce the temperature to 100 ° C. Bake for ~ 1.5 hours. The exact baking time and temperature range depend on the power of your oven. The meringue should not brown, but should have a hard crust. Cool the finished meringue cakes. ⠀
STEP 2. Cream mascarpone:
Using a mixer, beat the chilled cream with mascarpone and vanilla extract until stable peaks (add powdered sugar if desired). ⠀
STEP 3. Assembly:
Put the cream on the meringue cake, then add a layer of confiture. Repeat with the following cakes. Place the finished cake in the refrigerator for ~ 1 hour.
❗️ Notes: To prevent the pastry parchment from slipping on the baking sheet, grease the edges with whipped protein mass and glue it to the nasty. Bon Appetit!*
