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Espresso meringuerol with hazelnut cream
Hazelnut cream and meringue find each other in this dessert with allure.
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Ingredients
- 95 g unroasted hazelnuts
- 4 medium sized egg
- 250 g fine cristalsugar
- 2 espresso stick pack 25 pieces
- 1 el water hot
- 1 tl cornstarch
- 5 el Frangelico hazelnut liqueur
- 250 g mascarpone soft cream cheese
- 125 ml fresh cream
- 50 g dark chocolate 72% bar 100 g
- 1 el silvery soft pearl
- 2 el goldberries fruit, container 140 g
Kitchen Stuff
Directions
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Preheat the oven to 160 ° C.
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Line the baking tin with parchment paper and let the paper protrude 1 cm above the edge.
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Roast the hazelnuts in a frying pan without oil or butter in 3 min. Golden brown. Allow to cool on a plate and chop coarsely. Keep 1 t behind for the garnish.
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Split the eggs. Beat the proteins in a bowl with a hand mixer. Add the sugar spoon to spoon, keep hitting until you have shiny peaks.
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Mix the espresso powder with the hot water. Fold the hazelnuts, espresso and cornstarch quickly through the egg whites.
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Spread over the baking tin and bake in the center of the oven for about 30 minutes until done.
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Take out of the oven. Put the baking tin with the meringue on a rack and allow to cool completely in 1½ hours.
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Stir the Frangelico and mascarpone to a smooth mixture. Beat the whipped cream and spatula through. Leave 4 t of the cream for the garnish.
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Turn the meringue, brush with mascarpone cream and roll. Leave to harden in the refrigerator until use.
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Chop the chocolate coarsely and melt au bain-marie. Brush the meringuerol with the rest of the cream.
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Zigzag with a fork the melted chocolate over it. Sprinkle with the reserved hazelnuts, the pearls and the golden berries. Yummy! .
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Nutrition
370Calories
Sodium2% DV50mg
Fat37% DV24g
Protein10% DV5g
Carbs11% DV32g
Fiber4% DV1g
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