Stuffed meringues

Additional requirements: hand mixer, baking tray covered with baking paper.

Preheat the oven to 150 ° c.

Split the eggs.

Beat the egg whites in a clean bowl with the hand mixer until there are peaks on it.

Add about two-thirds of the sugar while bit by bit and continue to beat until the protein becomes tough and will shine.

Spoon four small pieces of protein on the baking sheet and make a hole in each mountain with a spoon.

Put the baking sheet in the middle of the oven and bake the meringues thirty-five minutes.

Switch off the oven, but allow the meringues in the dense oven to cool completely in three to four hours.

Cut open the vanilla pod and scrape out the black seeds with a knife.

In a pan with a thick bottom, whisk together the egg yolks with the rest of the sugar, the vanilla, the turmeric and the custard powder with the hand mixer.

Add the milk and cream while beating.

Pour the cream mixture into a pan with a thick bottom and heat everything on medium high heat, stirring until a creamy custard.

Put the pan in a container with cold water and let the cream cool down, stirring regularly to prevent a sheet on it.

Wash the strawberries, remove the crowns and halve the strawberries.

Put the meringues on plates and put the vanilla cream in the cavities.

Divide the strawberries and blueberries over it.

Tip: You can also use cornstarch instead of custard powder.