About This Recipe
A colorful, flavorful, and delicate dessert, featuring a crisp meringue topped with peaches and passion fruit on a bed of whipped cream flavored with olive oil, all enhanced by a hint of hibiscus and bergamot vinegar.
Ingredients
At Oliviers&Co
1 tbsp Hibiscus & Bergamot Vinegar
2 tbsp Lemon olive oil
At the market
4 egg whites
250 g sugar
2 tsp cornstarch
2 drops vanilla extract
300 ml very cold heavy cream
40 g powdered sugar
2 very ripe peaches
3 passion fruits
Directions
Preheat the oven to 130°C.
Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar in three batches while continuing to beat.
Fold in the cornstarch, then the vinegar, using a spatula. Pipe the meringue into a thick circle on a baking sheet lined with parchment paper.
Smooth the surface and slightly lift the edges, creating pretty swirls on top.
Bake for 1 hour and 15 minutes, then let cool in the turned-off oven with the door slightly ajar.
Whip the cream into whipped cream, then add the olive oil and powdered sugar.
Place the whipped cream in the center of the meringue, add the passion fruit pulp and the peaches cut into strips, and drizzle with a little aromatic oil and 1 tablespoon of Hibiscus & Bergamot vinegar.