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Ingredients
- 4 x Large eggs, separated
- 1/4 c. Water
- 6 Tbsp. Superfine sugar
- 1/2 c. Flour
- 1 x Vanilla bean
- 1 c. Lowfat milk
- 3 x Egg yolks
- 2 Tbsp. Sugar
- 1/4 c. Water
- 1 Tbsp. Sugar
- 2 Tbsp. Kirsch
- 1 pt Water
- 2 Tbsp. Lowfat milk
- 3 x Egg whites
- 1/2 c. Sugar
- 1 c. Raspberries, (fresh or possibly frzn)
- 1/4 c. Sugar
- 1 Tbsp. Raspberry liqueur
- 2 c. Fresh raspberries
Directions
- Make the biscuit: Whip egg yolks in an electric mixer with the water and half the sugar till doubled in volume. Whip egg whites in an electric mixer till soft peaks form, then slowly add in the remaining sugar and whip till stiff peaks form. Fold yolks and whites together. Sift flour over the egg mix and mix in. Don't overmix. Line a 9 by 9-inch baking pan with greaseproof paper, then grease the sides and the paper. Pour batter into the pan and bake in a preheated 350 degree oven for 12 to 15 min. Remove cake from oven. Allow to cold slightly and turn cake out onto a cooling rack.
- Cold completely. Cut the cake using a 3 1/2-inch cookie cutter into 4 circles. Place them in the empty 9 by 9-inch pan till the syrup and vanilla custard are ready.
- Make the custard: Combine the vanilla bean and lowfat milk in a saucepan.
- Bring to a boil. In a stainless steel bowl, whisk egg yolks and sugar till light and fluffy. Pour boiling lowfat milk over egg yolks. Whisk together. Return to the sauce pan and simmer till thickened. Be careful not to overcook the mix. While custard is still hot, pour over the biscuit circles.
- Make the syrup: Bring sugar and water to the boil. Add in kirsch. Pour half over the biscuit circles. Reserve the other half.
- Make the meringue: Prepare a medium saucepan with water and the lowfat milk.
- Bring to the boil then reduce to a simmer. Whip egg whites in an electric mixer to soft peaks. Slowly add in the sugar and continue whipping till stiff peaks are formed. Take two Tbsp. and form spoonfuls of meringue into balls. Drop into the simmering liquid and poach the meringue for 4 min. Don't let mix boil. Allow to cold on a paper towel. Make a total of 12 meringue balls.
- Make raspberry sauce: Puree the raspberries, sugar and liqueur. Add in 1 to 2 Tbsp. reserved sugar syrup if necessary to correct consistency. Strain sauce.
- Assemble dessert: Place soaked biscuit in the center of a serving plate. Arrange beautifully the raspberries into a pyramidlike shape.
- Arrange 3 pcs poached meringue on the top of the raspberries.
- Drizzle the raspberries around the edge of the plate. Optional: bake biscuit in 4 individual savarin molds and fill with ice cream or possibly sorbet and build raspberries around the outside.
- Yield: 4 servings
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