Meringue, Coco et Mara des Bois

Creation Oriol Balaguer - Best pastry chef in Spain in 1993

1 - Sponge biscuit

Egg yolk

180 g

Sugar

70 g

·

Beat the egg yolks and the sugar together

Egg whites

270 g

Sugar

200 g

Flour

250 g

Ground pistachio nuts

Whisk the egg whites and the rest of the sugar. Mix both together and add the sieved flour. Spread onto a 600 g sheet and sprinkle with the ground pistachio nuts before baking. Bake at 200°C for 8 minutes.

2 - Joconde sponge

Ground almonds - sugar mixture

850 g

Eggs

600 g

Egg whites

340 g

T 45 flour

110 g

Cold melted butter

110 g

Ground pistachio nuts

180 g

Make a Joconde sponge and sprinkle with pistachios before baking.

3 - Coconut filling

Boiron coconut puree

1000 g

Gelatine sheets

14 g

Pepper (maximum)

1 g

Heat the puree (50 - 60°C) to melt the softened and drained gelatine sheets. Add the pepper. Pour into the moulds. Place in the freezer.

4 - Mara des bois strawberry mousse

Boiron Mara des bois puree

1000 g

Boiron Lemon puree

40 g

Gelatine sheets

20 g

Whipped cream

550 g

Low sugar meringue

300 g

Heat a little puree with the gelatine. Add part of the cream and the meringue. Add the rest of the cream.

5 - Syrup

1.1600 density syrup (=20° Baumé)

250 g

Boiron Mara des bois puree

100 g

Kirsch

25 g

6 - Meringue

Sugar

375 g

Egg whites

250 g

Mix the egg whites and sugar over a bain-marie. Beat together slowly.

Assembly