Meringata
6 servings
70 minutes
Meringata is a delicate and airy dessert that combines a crispy sweet meringue base with a velvety whipped cream. Its origins trace back to Russian cuisine, where the exquisite lightness of flavor is cherished. It harmoniously intertwines the sweetness of sugar, subtle vanilla notes, and a pleasant cooling aftertaste, making it an ideal conclusion to a meal. The uniqueness of meringata lies in its textural variety: the crunchy caramelized meringue shell contrasts with the softness of the cream, creating a delightful combination. This dessert is perfect for festive celebrations and family gatherings, delighting guests with its elegant appearance and refined taste. It can be served slightly softened to reveal all the nuances of its aromas.
1
Whip the egg whites, add 100 grams of sugar, and whip again.
- Egg white: 3 pieces
- Sugar: 180 g
2
Preheat the oven to 100 degrees. Line a baking tray with parchment paper, spread the egg whites in an even thin layer, shape doesn't matter. Bake for 40–60 minutes until cream-colored. Then remove and let cool.
3
Whip the cream, add 80 grams of sugar and vanillin, and whip again.
- Heavy (double) cream: 500 ml
- Sugar: 180 g
- Vanillin: pinch
4
Break the cooled meringue into small pieces, but not into powder. Gently fold them into the cream with a spatula.
- Egg white: 3 pieces
5
Line the bottom of a springform pan with plastic wrap. Assemble the pan, fill it with the mixture, smooth it with a spatula, and place it in the freezer until fully set (at least 4 hours). To remove the cake, simply take it out, wait for about 5 minutes, separate it from the sides with a knife, flip it onto a plate and remove the wrap.
