Perfectly capturing the spirit of the holiday season, the crisp meringue is light and airy. Paired with a velvety mascarpone chantilly cream and an array of your preferred berries, it becomes a symphony of flavors and textures.
A twist of orange brings it all together, making it merry and bright - a true feast for the eyes and the palate!
Yield 20
Mis en Place
Meringue
150 g Egg Whites, room temperature
200g Granulated Sugar
100g Powdered Sugar, sifted
5g Vanilla Extract
Chantilly Cream
200g Heavy Cream 35%
80g Mascarpone Cheese, room temperature
5g Vanilla Bean Paste
Zest of Half an Orange
Garnish
I like to use a combination of cranberries, raspberries and red currants
Thyme or Rosemary
Method
Step 1
Preheat the oven to 180ºF.
Line a baking sheet with parchment paper.
Trace a 12-inch circle on the parchment using a pencil, flip parchment upside down.
Set aside.
Step 2
In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks begin to form.
Step 3
Slowly add granulated sugar a little bit at a time, continue whisking until stiff peaks form.
Add vanilla extract.
This takes between 5-9 minutes on high speed.
Step 4
Remove bowl from mixer and using a spatula carefully fold in sifted powdered sugar until fully incorporated.
Step 5
Transfer to a piping bag fitted with a St.Honore tip and pipe onto parchment paper over the circle.
Create two more rows one on the inside of the previous and one on top.
Step 6
Bake until dry and crisp, roughly 2 hrs.
Let cool.
Step 7
Make mascarpone chantilly cream.
In a stand mixer fitted with whisk attachment, whip cream until soft peaks form, add sifted powdered sugar slowly and continue to whip to stiff peaks.
Add softened mascarpone cheese and vanilla bean paste, and orange zest.
Step 8
Assembly
Transfer to a piping bag again fitted with the St.Honore tip and pipe on top of meringue in a circular formation.
Garnish with berries, herb sprigs and orange zest.
Store in refridgerator until ready to serve.
