Meringue, pandoro and red berry coulis by Josefina Zojza
Egg whites (about 3 medium eggs): 100g
Caster sugar: 200g
Still water: 50g
Whole milk: 500ml
Vanilla pod: 1
Egg yolks: 4
Caster sugar: 120g
Corn starch: 20g
Lemon zest: 1
Mixed berries (fresh or frozen: raspberries, strawberries, blackberries, blueberries): 200g
Caster sugar: 50g
Lemon juice: 1 tbsp
Discover how to prepare meringue, pandoro and red berry coulis, a comforting dessert full of sweetness with a delicious touch of acidity, created by chef Josefina Zojza
Josefina Zojza created this enveloping dessert that plays with the crunchy textures of meringue and pandoro crumble, alternating with a smooth custard and balanced by the acidity of a berry coulis.
How to prepare this dessert step by step
Put the egg whites into the stand mixer bowl, making sure there are no traces of yolk. Start whisking at medium speed until white and foamy, but not fully whipped.
In a saucepan, combine water and sugar. Heat over medium flame, stirring at first to dissolve the sugar, then let it cook without touching.
Check the temperature with a kitchen thermometer: the syrup is ready at 121°C. Precision is crucial at this stage.
When the syrup reaches temperature, increase the mixer speed and pour the syrup slowly onto the egg whites, letting it run down the side of the bowl to avoid splashes.
Continue whisking for 10–15 minutes until the meringue is glossy, stable and completely cooled. Put it into a piping bag.
Heat the milk in a saucepan with the lemon zest and the split vanilla pod.
Bring almost to the boil, then turn off and infuse for about 10 minutes.
In a separate bowl, whisk the yolks with the sugar until homogeneous.
Add the sifted corn starch and mix to incorporate without lumps.
Strain the milk to remove zest and vanilla, then pour it slowly into the egg mixture, stirring constantly.
Return everything to a clean pan and cook on low heat, stirring continuously.
When the custard thickens to a smooth, velvety texture, turn off the heat. Leave it slightly runny.
Pour into a shallow container, cover with cling film in contact and let it cool completely.
Place the berries in a pan with sugar and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until soft and juicy. Blend with a hand blender to a smooth cream and strain. Let cool completely.
Cut the pandoro into cubes and place on a baking tray. Grill until golden and crunchy.
Pipe the meringue onto one side of the plate and torch lightly on top. Add a couple of spoonfuls of custard, decorate with dots of berry coulis, add the crunchy pandoro and serve.
