Maison Cruzilles collaborated with chef Héloïse Latil to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
People: 6/8
Difficulty: Medium
Preparation time: 60 min
Setting time in the refrigerator: 2 hours
Ingredients
- 3 egg whites
- 90 g sugar
- 90 g sifted powdered sugar
- 60 g mascarpone
- 25 cl whole cream (30% fat content)
- 1 tbsp. sugar
- Candied fruit (lime, orange, pear, ginger, etc.) Cruzilles®
- Decorative beads (optional)
Steps in the recipe
1. Prepare the liquid base.
Pour the egg whites into a food processor and whisk, starting slowly. When they become foamy, gradually add the sugar. Stop when the mixture is firm, smooth, and shiny. Add the powdered sugar and fold it in with a spatula.
2. Put the meringue in a piping bag.
Take a smooth piping tip and pipe 6 meringues, each 11 cm in diameter, onto baking sheets lined with parchment paper.
3. Place in the oven.
Bake for 2 hours in an oven preheated to 90°C. Allow to cool.
4. Whip the cream.
Place the mascarpone in the bowl of a food processor, add the sugar and a little cream, and mix until smooth. Add the rest of the cream and whip into whipped cream. Refrigerate for at least 2 hours.
5. Spread the cream over each meringue.
Using a piping bag if possible, add the candied fruit and decorative balls.
👉 Download the recipe as a PDF
