Meringues with fresh berries and mascarpone cream
8 servings
60 minutes
Meringue with fresh berries and mascarpone cream is the embodiment of elegance in Italian cuisine. Its fragile airy texture resembles clouds, and the sweetness harmoniously blends with the delicate, slightly creamy flavor of mascarpone. This dessert, inspired by the traditions of French and Italian pastry arts, is perfect for summer evenings when you crave something light yet exquisite. The berries add freshness, vibrant flavor notes, and juiciness, turning each spoonful into a true gastronomic delight. This dessert is magnificent for a romantic dinner, festive table, or just to treat yourself to something special.
1
Preheat the oven to 150 degrees.
2
For meringue, pour the egg whites into a large bowl and beat with a mixer on low speed for 2 minutes, then increase to medium speed and beat for another minute. Switch to the highest speed and continue beating until stiff peaks form. Without stopping, gradually add powdered sugar (110 grams) until you achieve a smooth and silky mixture.
- Egg white: 2 pieces
- Powdered sugar: 120 g
3
Using a dessert spoon, place 8 portions of whipped egg whites on pre-prepared baking paper, leaving some space between them. In the center of each portion, make a dent with the back of the spoon (don't worry if the meringues don't look alike). Place the tray on the middle rack of the oven, immediately reduce the temperature to 140 degrees, and leave for 30 minutes. Turn off the oven and let the meringues dry inside for about 4 hours, or overnight.
4
In a bowl, whisk together mascarpone, soft cottage cheese, a dessert spoon (3 grams) of powdered sugar, and vanilla.
- Mascarpone cheese: 250 g
- Soft cottage cheese: 200 g
- Powdered sugar: 120 g
- Vanilla extract: 1 teaspoon
5
Spread a small amount of mascarpone cream on the meringues, top with berries, and sprinkle with powdered sugar. Serve immediately.
- Mascarpone cheese: 250 g
- Fresh berries: 450 g
- Powdered sugar: 120 g