egg whites |
200g |
caster sugar |
200g |
confectioner's sugar |
200g |
water |
500g |
liquid cream 35% fat |
100g |
TOP CREAM |
200g |
PASTA AROMATIZZANTE MANGO |
30g |
CHOCOCREAM CRUNCHY TROPICAL |
qb |
NOBEL PISTACCHIO |
qb |
fresh fruit |
qb |
MERINGUA TARTLET
Ingredients
egg whites
200g
caster sugar
200g
confectioner's sugar
200g
Preparation
Whip the egg whites with the sugar until strong peak, by hand, add the icing sugar.
Pipe a round disk and drops of meringue over his perimeter to form like a flower.
Bake at 80ºC around 4 hours.
FRUIT CUSTARD CREAM
Ingredients
Preparation
Mix all the ingredients together with a whisk until a smooth and homogeneous consistency is obtained.
Final composition
Glaze the surface of the meringue tart with the NOBEL PISTACHIO, then put it in the refrigerator for a few minutes.
With the help of a piping bag, deposit a generous dose of CHOCOCREAM and some drops of fruit custard cream.
Garnish with fresh fruit and decorate with drops of CHOCOCREAM.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
