Ingredients for 4 servings:
8 meringue shells fairly large
50 gr icing sugar
300 gr mascarpone cheese
2 yolks
A little Brandy
Ready in: about 30 minutes
8 meringue shells fairly large
50 gr icing sugar
300 gr mascarpone cheese
2 yolks
A little Brandy
Ready in: about 30 minutes
How to prepare the recipe: "Meringues with cream":
First of all let’s make the cream to stuff the meringues: beat yolks with sugar in a bowl until they have whitened and well frothy; add, a little at a time, mascarpone and some drops of Brandy; be careful because liquor tends to soften the cream. Put in the refrigerator until you stuff the meringues.
Before enjoy them, dig a little the meringue shells on the plain side; use a little knife and proceed gently to not crumble the meringues.
Put the cream inside a sac-a-poche (pastry bag) with the nozzle Sutomore and fill the digged side of the meringues; then couple them.
Set up meringues into the pirottini (baking cups) and let them rest in the refrigerator to further firm up the cream.
Preparation time: 30 minutes
Difficulty: easy
Chef's advice
In order to obtain a nice effect, before serving the meringues make a drawstring cream at the shells dividing line.
First of all let’s make the cream to stuff the meringues: beat yolks with sugar in a bowl until they have whitened and well frothy; add, a little at a time, mascarpone and some drops of Brandy; be careful because liquor tends to soften the cream. Put in the refrigerator until you stuff the meringues.
Before enjoy them, dig a little the meringue shells on the plain side; use a little knife and proceed gently to not crumble the meringues.
Put the cream inside a sac-a-poche (pastry bag) with the nozzle Sutomore and fill the digged side of the meringues; then couple them.
Set up meringues into the pirottini (baking cups) and let them rest in the refrigerator to further firm up the cream.
Preparation time: 30 minutes
Difficulty: easy
Chef's advice
In order to obtain a nice effect, before serving the meringues make a drawstring cream at the shells dividing line.
In the picture, Meringues with cream
Easter cake from Abruzzo
(Desserts)
Heat oven at 180 °C. Sift flour and sugar together inside the mixing machine bowl; add lard, 2 eggs and baking soda dil ...
(Desserts)
Heat oven at 180 °C. Sift flour and sugar together inside the mixing machine bowl; add lard, 2 eggs and baking soda dil ...
Chocolate truffles with dried fruit
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
Panforte
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
Nougat with honey and almonds
(Desserts)
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. ...
(Desserts)
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. ...
Apple cake
(Desserts)
Peel the apples and cut into thin slices. Pour the flour into a bowl, add the sugar, the yolk, milk, baking powder and ...
(Desserts)
Peel the apples and cut into thin slices. Pour the flour into a bowl, add the sugar, the yolk, milk, baking powder and ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
