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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat until the mixture turns glossy and no longer feels grainy between your fingertips. Carefully fold the vanilla, cornflour and vinegar into the mixture. Spread the mixture into a rectangle (approx. 30 x 25 cm) on a baking tray lined with baking paper.
Approx. 20 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the meringue to dry for approx. 1 hr. 30 mins. Then switch the oven off and leave the meringue to cool in the oven with the door slightly ajar.
Combine the pomegranate juice and lemon juice in a pan, bring to the boil. Add the sugar, cook on a rolling boil for approx. 4 mins., leave to cool.
Carefully mix the whipped cream into the yoghurt. Briefly mix in half of the pomegranate syrup to create a marble effect. Place the meringue on a platter, top with the cream, scatter the pomegranate seeds on top, drizzle with the remainder of the syrup.
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