Mascarpone cream cake is a very delicate dessert for meringue fans. The cream is fluffy, velvet and not quite sweet due to the coffee content. Meringue, on the contrary, is very sweet, crispy on the outside and silky inside. The friend’s tastes complement and balance each other.
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Contrary to popular belief, meringues are prepared quite simply. The whole secret is in proteins. They must be warm and very lush. Starch and lemon zest will help preserve the volume of dough during baking. It should also be remembered that meringue increases in volume under the influence of temperature. Therefore, do not fill out the form to the brim. Coffee cream is best prepared immediately before soaking. The cake must be stored at low temperature and no more than three days.
Calories: 3653 kcal.
Products:
• Protein, 150 gr.
• Instant coffee, 9 gr.
• Starch, 5 gr.
• Lemon zest, 5 ml.
• Sour cream 30%, 400 ml.
• Coconut flakes, 12 gr.
• Powder, 30 gr.
• Sugar, 300 gr.
How to cook:
• Using a mixer, bring the proteins to a white foam, add sugar in portions at the end. Mix until sugar grains dissolve.
• Without turning off the mixer, add starch and lemon juice. The resulting meringues fill two forms (not to the brim), slightly level. Sprinkle coconut on top. Send to a heated oven (180 degrees) and immediately reduce the power to 140 degrees. Bake for half an hour. Then reduce to another 100 degrees and withstand the next half hour. Leave the meringues in the oven over time, do not remove them.
• Beat sour cream with mascarpone until a fluffy paste forms. Add sugar and coffee at the end. Put part of the cream on one layer of meringue, cover with a second and fill the whole cake with the remaining cream. Decorate the sweetness with what is at home. It can be fruit, coconut straws or crushed chocolate. Delicate and fragrant dessert is ready. It's time to the table.