Ah, beautiful France, the country of culinary masterpieces and exquisite desserts... A delicate sponge cake, a parfait melting in your mouth, the famous snow-white meringue, and all this combined makes an amazing French dessert that tastes like cool ice cream. Try the delicacy that I want to present to your attention, it will not leave anyone indifferent – a thin sponge cake base that has absorbed the aroma and moisture of coffee parfait and meringue cream, which gives the dessert an extraordinary tenderness and dazzling whiteness!
| Prep Time | 10 minutes |
| Cook Time | 180 minutes |
| Servings |
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Ingredients
- 6 pieces Chicken eggs
- 250 gram Sugar
- 3-4 tablespoons Butter
- 2 packs Vanilla sugar
- 1 glass Flour wheat / Flour
- 1/2 teaspoon Baking powder
- 20 gram Gelatin
- 300 gram Cream (35%)
- 400 ml Water hot
- 1,5 teaspoons Coffee instant
- 150 gram Sugar powder
- 30 gram Coconut shavings
Ingredients
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Instructions
- To begin, soak the gelatin in 200 ml of cold boiled water to swell. Prepare a sponge cake: whisk the yolks of 3 eggs with vanilla (1 sachet) and 150 g of sugar into a fluffy white foam.
- Then put the softened butter, flour and baking powder, whisk again. Separately, whisk the egg whites to steady peaks. Combine the proteins with the dough and gently mix with a spoon - from top to bottom.
- Pour the dough into a greased form and place in a preheated oven for 25-30 minutes. Bake at 180 degrees.
- Cool the finished cake in a baking dish.
- While the base of our dessert is cooling, prepare a parfait: whisk 3 egg yolks with 100 g of sugar and put on a quiet fire.
- Dissolve the coffee in 200 ml of boiling water and pour a thin stream into the yolk mass, stirring constantly, bring to a boil and cook for 2-3 minutes. Do not forget to stir, the mass burns quickly. Turn off the heat and pour in the swollen gelatin. Stir the gelatin until completely dissolved. Very cool.
- Whisk the cold cream, but do not let it turn into a lumpy mass.
- Pour the cooled coffee-yolk mixture into the whipped cream and beat lightly again until smooth.
- Pour the liquid parfait into the mold in which you baked the sponge cake, put the sponge cake on top with the bottom side up and put it to freeze in the refrigerator for 2-3 hours.
- Then take out the mold, hold it slightly over hot steam and put the contents on a flat dish.
- Prepare the meringue cream: whisk the remaining 3 egg whites with 2 tablespoons of water, a bag of vanilla and powdered sugar in a water bath at low speed for about 5 minutes, then at high speed for another 3-4 minutes. Remove from the heat and whisk until the cream has cooled.
- This meringue cream is good because it undergoes heat treatment, turns out to be very tender and tasty and holds its shape well.
- Brush the top with parfait cream, make a simple pattern with a spoon, sprinkle coconut chips or powdered sugar on top.
- Incomparably delicious dessert! My daughters ate half of it almost immediately, but after standing in the refrigerator overnight, this delicacy becomes even tastier and softer!
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