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
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.
Sicilian cannoli (Desserts)
Knead flour with granulated sugar, chopped butter and as much wine or Marsala as needed to obtain a medium consistency d ...
Mont Blanc (Desserts)
Wash the chestnuts and boil in boiling water for about 45 minutes, drain and skin removing the inner skin too. Pass thro ...
Baked apples (Desserts)
Wash, dry and remove the core from the apples. Place them on an ovenproof dish; fill the hollow with jam, sprinkle with ...
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 ...