The base for this dessert is from Martha Stewart.
INGREDIENTS
- 6 egg whites
- 2 T agave syrup or pure maple syrup
- 1 tsp cream of tartar
- 1 tsp cornstarch
- 1 tsp vanilla
- 1 egg yolk (topping)
- 1/2 C heavy cream (topping)
- 1 C creme fresh (topping)
- zest from one lemon (topping)
STEP BY STEP
- Beat egg whites
- Halfway through, add your sugar, tartar, cornstarch and vanilla
- When you have stiff peaks, put the mixture into a pastry bag with a 3/4 inch tip
- Line a baking sheet with parchment paper with an outline of your serving tray (put paper upside down if it has pencil marks on it)
- Create two-inch decorative mounds around the edges leaving some space in the center for macerated fruit when this is all finished.
- Hollow out “dishes” in the center of each mound
- Bake at 250ยบ for 60 minutes
- Leave oven door closed, turn off oven, and wait another 60 minutes
- Toss strawberry, raspberry, blueberry, blackberry, peaches, etc – – – whatever – – – – with 1/4 C granulated sugar
- Meanwhile, beat 1/2 C heavy whipping cream to soft peaks, and fold in 1 1/2 C creme fresh and zest and juice from one large lemon
- Spoon the cream into the hollow dishes
- Place multi-colors of fruit onto the cream topping
- Serve all the extra fruit in the vacancy in the middle of the batch.
