What I love best is recipes that are composed of parts of other great recipes – taking the best and creating something even better. This is just such a recipe.
200 gr. egg yolks
400 gr. sugar
Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completley (take a drop between two fingers and make sure it doesn’t feel grainy).
Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.
Preheat your oven to 80C/176F + Turbo.
Line 2 baking pans with baking sheets.
Fill a piping bag with a flower tip (nozzle) with meringue.
In each pan, pipe a 30cm/12″ “plate”, and line the exterior diameter once (to contain the filling).
Place both pans in the oven and bake for approx. 2 hours, until the bottom easily separates from the baking sheet, without leaving residue.
Filling and Assembly
1 serving Crème Diplomat/’Roselomat’
10-15 medium-sized strawberries, cleaned and halved
Optional: Caramelized pistachios
Important: You can prepare all the parts a day in advance. The meringue plates should be kept at room temperature.
Assembling the cake should be done an hour before serving, so that the meringue is soft enough to slice, but not soggy.
Over serving plate, place one meringue “plate”, fill with Crème Diplomat, garnish with strawberries and caramelized pistachios.
Place second meringue “plate” over the first, fill with Crème Diplomat, garnish with strawberries and caramelized pistachios.
In the final picture, I piped a few rose-shaped meringue kisses and added as garnish.