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Meringue wreath
30 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 206
  • Fat about 10g
  • Carbohydrates about 25g
  • Protein about 3g
This is needed
This is needed for 10 piece
  • 3 fresh egg white
  • 3 pinches salt
  • 150 g finest sugar
Raspberry mascarpone
  • 100 g frozen raspberries, slightly defrosted
  • 30 g finest sugar
  • 100 g Mascarpone
  • 100 g chocolate, shaved
  • 40 g hazelnuts (shelled hazelnuts or Piedmont hazelnuts), coarsely chopped
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And that's how it's done
And that's how it's done
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.
Decorate the wreath with chocolate and nuts.