Ingredients

Berry Mont Blanc

  • White chocolate, as needed
  • Strawberry purée, as needed
  • Strawberries, as needed
  • Pre-made tart crusts, as needed

Meringues

  • 30g egg whites
  • 30g granulated sugar
  • 30g powdered sugar
  • 30g almond powder

Mascarpone Cream

  • 100g mascarpone
  • 100ml whipped cream
  • 15g sugar
  • A dash of rum

Strawberry Cream

  • 100g whipped cream (whipped to soft peaks)
  • 120g mascarpone
  • 30ml strawberry purée
  • 20g powdered sugar

Topping

  • Pink dragees, as needed

Steps

Berry Mont Blanc

  1. Melt the white chocolate using a water bath.
  2. Dip one side of the knife in melted white chocolate and wipe against a sheet of baking paper.
  3. Roll the baking paper, fasten with a stapler, and set aside until the chocolate is fully set.
  4. Place meringues in tart crusts.
  5. Top with mascarpone cream, strawberry purée and strawberries. Then cover the fillings with mascarpone cream to create a dome shape on top.
  6. Pipe the strawberry cream that you made in step 3 over the mascarpone cream.
  7. Garnish with pink dragées and the white chocolate feathers that you made in step 1.

Meringues

  1. Add egg whites to a bowl and whisk until white.
  2. Add granulated sugar in two stages and mix.
  3. Add in sifted almond powder and icing sugar, and roughly mix in using a spatula.
  4. Bake in the oven at 150°C for 30 minutes, then lower the temperature to 110°C and bake for another 10 minutes.
  5. Turn off the oven and leave the meringues to cool inside.

Mascarpone Cream

  1. In a bowl, mix together mascarpone and whipped cream that’s been whipped to soft peaks.
  2. Pour the mixture into a piping bag.

Strawberry Cream

  1. Mix together mascarpone, whipped cream, strawberry purée, and powdered sugar in a bowl.
  2. Pour the mixture into a piping bag. Set aside.