Mamma Italia

meringue

1. Meringue is (in my opinion) not always easy to prepare. (I messed it up the first three times ..) For the meringue, put the 4 egg whites in a bowl and beat with the mixer until it is almost done. Slowly rub the sugar into the protein mixture and continue stirring. CAUTION! It is important that you use fine sugar, as normal sugar can easily make the egg mass liquid again. If you want, you can also replace half of the sugar with powdered sugar, but be careful when adding it. Finally fold in the starch. When the egg white is now quite stiff, spread it on a baking sheet with baking paper and slowly bake at approx. 100 ° for 5-2h. (Meringue is more dried than baked, hence the low temperature and the long “baking time”) If you want the meringue a little more caramelized, then increase the temperature to approx. 150 ° so that it has a light caramel note after the baking time. After baking, let the meringue cool down.

Creamy quark

1. Mix the quark, mascarpone, vanilla sauce and yoghurt together to form a smooth mixture. If the mass is now too firm, you can add a shot of milk – but not too much as the mass cannot become too liquid either. I always judge whether the mass slowly drips from a spoon after whipping.

Almond topping

1. Melt the butter in a saucepan. Add the sugar and continue heating and wait until it dissolves and turns light brown. It is important to stir again and again so that nothing burns. When the sugar is the desired brown color, add the almonds and mix so that all the almonds are covered. Now place the almonds on baking paper and let them cool down.

fruit

1. Let the fruits thaw slightly.

Finale 🙂

1. Crumble the meringue into a baking dish and cover with the fruits. Put the quark cream on top and distribute evenly. When the almonds have cooled down, put them in the baking dish as well. Now put it in the fridge for about 3 hours and then enjoy.