User Manual

Cakes and small baked items, desserts and sweet dishes: 201
Meringue with chocolate-mascarpone cream and exotic fruits [Index: ]
MCRC00904032_BO_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-015_F39MCRC00917914_SE_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-019MCRC00900601_NF_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-014_RZ0DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts
For 6 servings
Baking tray
MERINGUE MIXTURE:
1 egg white
1 pinch salt
50 g fine sugar
CREMA:
20 g dark chocolate, 70 % cocoa
2 tbsp milk
40 g mascarpone
TOPPING:
1 ripe mango
50 g cumquats
50 g fresh berries
Icing sugar for dusting
IN ADDITION:
Greaseproof paper
Per serving
106 kcal, 15 g carbs, 4 g fat, 2 g protein, 1,3 BU
PREPARATION
1. Whisk the egg white until stiff with a pinch of salt. Add half of the sugar. Once the egg white
mixture is shiny, add the remaining sugar.
2. Line the baking tray with greaseproof paper. Pour the meringue mixture into a piping bag and pipe
out 6 equally sized blobs. Raise the edges slightly at the side so that the meringues look like crowns.
Bake as indicated.
3. Break the chocolate into small pieces for the cream topping. Allow to melt in a small saucepan
with the milk. Stir the mascarpone with a whisk until light and fluffy, then fold in the chocolate
mixture.
4. Wash and halve the mango and remove the stone. Cut out small balls of mango using a melon
baller. Wash the cumquats and cut them into wedges. Rinse the berries if necessary and pat dry with
kitchen towel.
5. Pour the mascarpone cream into the cooled meringues, decorate with the fruit and sprinkle with
icing sugar.
Setting procedure:
Baking tray
CircoTherm
90 °C
Cooking time: 1 hr. 30 min. - 1 hr. 35 min.
When using CircoTherm, you can place the
accessories on any level from 1 to 3.