This classic Austrian dessert features stunning alternating stripes of crisp meringue and tender Genoise sponge cake. The delicate layers are then filled with refreshing strawberries, creating a heavenly contrast of textures and flavors.
Meringue
Ingredients:
100 gram egg whites
100 gram granulated sugar
Method:
Whisk the egg whites and gradually add the sugar until the mixture forms soft peaks.
Sponge
Ingredients:
60 gram egg
20 gram egg yolk
35 gram granulated sugar
35 gram cake flour
Method:
Mix the 35 gram of sugar, 20 gram of egg yolk, and 60 gram of whole egg until it reaches the ribbon stage.
Gently fold the cake flour into the egg mixture until it is fully incorporated.
Assembly
Instructions:
Pipe the meringue and sponge batter onto a baking sheet lined with parchment paper.
Bake at 165°C for 15 minutes.
Berries Coulis
Ingredients:
50 gram strawberry puree
50 gram raspberry puree
15 gram sugar
30 gram glucose
1 gram pectin
Method:
In a small bowl, combine the sugar and pectin.
In a saucepan, combine all the puree and glucose. Heat the mixture to 40°C.
Add the sugar and pectin mixture, then cook until it reaches a boil.
Diplomat Cream
Ingredients:
150 gram Greenfield Heavy Cream
150 gram Greenfield Milk
80 gram Embassy Zen White Chocolate Couverture 33%
50 gram butter
40 gram egg yolk
13 gram corn flour
10 gram custard powder
2 gram gelatin
2 gram vanilla essence
Method:
Add the Greenfield milk, sugar, salt, and vanilla essence to a saucepan. Heat over medium heat until it simmers.
In a separate bowl, whisk together the cornstarch, custard powder, egg yolks, and remaining milk until combined.
Once the milk mixture is hot, slowly pour it into the yolk mixture while whisking constantly.
Pour everything back into the saucepan and return to medium heat. Bring to a boil, stirring constantly.
Pour the hot mixture over the Embassy Zen White Chocolate Couverture and blend until emulsified.
Add the butter and blend again to emulsify.
Finally, gently fold the whipped Greenfield Heavy Cream into the pastry cream mixture.
White Chocolate Chantilly
Ingredients:
170 gram Greenfield Heavy Cream
200 gram Embassy Zen White Chocolate 33%
40 gram glucose
3 gram gelatin
280 gram Greenfield Heavy Cream (cold)
Method:
Heat 170 gram of cream and pour it over the white chocolate. Immediately add the glucose and blend with an immersion blender until emulsified.
Add the melted, bloomed gelatin and mix well.
Lastly, add the 280 gram of cold cream and mix until fully combined.
