The recipe for this dessert was invented by an Australian pastry chefs in honor of the famous ballerina. Of course, from the point of view of a diet, whipped cream is not the is dietary ingredient, but it is very tasty
You will need:
– 4 egg whites;
– 200 gr. powdered sugar;
2 tbsp corn starch;
– 1 tsp vinegar or lemon juice.
For the cream:
– 200 ml cream 33%;
– 20 g of powdered sugar;
– berries fresh raspberries (strawberries, blackberries, blueberries).
First you need to prepare a base of meringue, ideally, it should be a thin crisp outside and soft inside.
Using a mixer whisk the whites in a solid foam, add the powdered sugar, continuing to whisk, gently beat in corn starch (if you have potato starch, will reduce the amount of 2 times). Spread on a baking paper using a pastry bag (or a tablespoon) round-based for cupcake.
Preheat the oven to 150 degrees (if you have convection mode, bake it), put the baking sheet with the basics for the meringue in the oven and leave for 5 minutes, then reduce the temperature to 120 degrees and wait for another 30 minutes.
Be sure to cool, otherwise your cream will just melt.
Whipping cream (33%), beat to a dense state with icing sugar (the original recipe contains more sugar (50 gr.), but I prefer less sweet).
Spread on cooled (a must!) the basis of the whipped cream, decorate with fresh berries and sprinkle with powdered sugar with vanilla.
Serve immediately serve immediately if not planning, then store the base and whipped cream separately, collect them in a cake right before serving.
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