Meringues:
2 large egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
Chocolate Mascarpone:
1½ tbsp. sugar
1 tbsp. unsweetened cocoa
6 tbsp. mascarpone cheese, softened
1 tsp. milk
1/4 tsp. vanilla
Strawberries:
3½ cups quartered small strawberrie
1/4 cup sugar
To prepare meringues, cover a baking sheet with parchment paper. Draw 6 (4” each)
circles on paper. Turn paper over; secure with masking tape. Place egg
whites and cream of tartar in a large bowl; beat until foamy. Gradually
add 1/2 cup sugar, 1 tbsp. at a time, beating until stiff peaks form (do
not underbeat). Divide egg white mixture evenly among 6 drawn circles on
baking sheet; spread to fill the circles using the back of a spoon.
Bake at 225° for 1½ hours. Turn oven off; cool meringues in closed oven for 30
minutes. Carefully remove meringues from paper. Cool completely. (Meringues
can be stored in an airtight container for up to a week.)
To prepare chocolate mascarpone, sift together 1½ tbsp. sugar and cocoa.
Combine mascarpone, milk, and vanilla in a small bowl; stir just until combined.
Stir in cocoa mixture.
To prepare strawberries, toss berries with 1/4 cup sugar; let stand 15 minutes.
Place 1 meringue on each of 6 plates; spread mascarpone mixture evenly on top
of each meringue. Top evenly with strawberry mixture.
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