Meringue wreath
Ingredients
for 10 pieces
| 3 | fresh egg whites |
| 3 pinch | salt |
| 150 g | finest sugar |
| 100 g | frozen raspberry, slightly defrosted |
| 30 g | finest sugar |
| 100 g | mascarpone |
| 100 g | chocolate, shaved |
| 40 g | hazelnuts (shelled hazelnuts or Piedmont hazelnuts), coarsely chopped |
How it's done
Wreath
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a serrated nozzle (approx. 16 mm in diameter). On a tray lined with baking paper, pipe 10 nests in a wreath shape, ensuring that the nests barely touch.
To dry
Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 120 °C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the wreath to cool.
Raspberry mascarpone
Puree the raspberries with the sugar, add the mascarpone, stir until a smooth, creamy texture is achieved. Fill the nests with the raspberry cream.
Decoration
Decorate the wreath with chocolate and nuts.
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