Meringue with plums
Instructions
Remove the butter from the refrigerator to soften at room temperature.
You make the dough.
Prepare the meringue: whip the egg whites until stiff with the sugar and the lemon juice.
Arrange sticks on the plate of the oven and cook at 100 degrees for an hour and a half.
Let cool.
Cook prunes in wine for about 20 minutes.
Meanwhile, prepare the custard.
In a saucepan put the egg yolks with sugar until the mixture is thick and fluffy.
Dilute with hot milk poured.
Put on the heat and cook at low heat until the cream thickens veiling the spoon.
Pick it up, let it cool, then add the butter.
Let cool and mix in drained and chopped prunes.
Arrange the pasta genovese on bottom of serving dish and then drizzle with cooking sauce of plums.
Pour over cream and half on this spread meringue sticks.
Make one more layer of cream and chopped meringues.
Ingredients and dosing for 8 persons
- Pasta genovese
- 300 g of pitted prunes
- 100 cl of red wine
- For the meringue:
- 6 egg whites
- 500 g of sugar
- 1/2 lemon
- For the cream:
- 70 g of sugar
- 3 egg yolks
- 25 cl of milk
- 180 g of butter