Instructions

Meringues (for best result – 5 hours in the oven!)

1. Mix the white sugar and icing sugar.
2. Separate the eggs and use only the whites – start whisking until you have firm white foam.
3. While whisking, add a few drops of fresh lime juice and the vanilla extract.
4. Spoon in the sugar while you are whisking. Add the sugar one spoon at a time so it can dissolve in the meringue.
5. On baking paper, scoop heaps of meringue (count on two spoons per meringue). Use the backside of the spoon to make a small pit in each meringue.
6. Leave the meringue to dry in an oven at 60°C (not more!) for 5 hours (note: if you turn up the heat in the oven, you can make the meringues quicker but the result won’t be as good)

Vanilla cream

1. Pour the cream into a mixing bowl.
2. Cut open the vanilla pod lengthwise and use the tip of a knife to scrape out the black vanilla seeds.
3. Whisk the cream. While whisking, add the sugar, vanilla seeds and vanilla sugar and grate in some lime zest.
4. Whisk until the cream is firm and the sugar has dissolved completely.
5. Refrigerate the vanilla cream until ready to serve.

Coulis

1. Put the frozen fruits in a pot and add some sugar to taste.
2. Heat the fruit on medium heat and leave to summer for around 10 minutes.
3. Let the fruit cool off a bit before blending into a runny fruit puree. Pour through a sieve and keep only the juice.
4. Leave to cool for a few minutes.

Finishing

1. In the middle of each plate, dab a little bit of vanilla cream and place a meringue on top (the cream will “glue“ your meringue onto the plate).
2. Add a generous portion of vanilla cream in the little pit you made in each meringue.
3. Arrange a royal portion of fresh berries on the custard.
4. Finish each plate with one (or more) spoonfuls of coulis.