Ah, beautiful France, a country of culinary masterpieces and exquisite desserts... Delicate biscuit, melting in the mouth parfait, the famous snow-white meringue, and all this combined is an amazing French dessert, taste reminiscent of cool ice cream. Try the delicacy that I want to present to your attention, it will not leave anyone indifferent – a thin biscuit base that has absorbed the aroma and moisture of coffee parfait and meringue cream, which gives the dessert extraordinary tenderness and dazzling whiteness!
| Prep Time | 10 minutes |
| Cook Time | 180 minutes |
| Servings |
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 for swelling. Prepare a biscuit: yolks 3 eggs beat with vanilla (1 bag) and 150g of sugar in a lush white foam.
- Then put the softened butter, flour and baking powder, whisk again. Separately, beat egg whites until stable peaks. Connect the proteins to the dough and gently mix with a spoon-from top to bottom.
- Pour the dough into a greased form and put in a preheated oven for 25-30 minutes. Bake at 180 degrees.
- The finished cake to cool in the baking pan.
- While the basis of our dessert cools, prepare parfait: 3 egg yolks beat with 100g of sugar and put on a quiet fire.
- Coffee dissolve in 200ml 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 quickly burns. Turn off the fire and pour the swollen gelatin. Stir the gelatin to dissolve well. A lot cool.
- Whisk the cold cream, but do not let them turn into a lumpy mass.
- Pour the cooled coffee-yolk mixture into the whipped cream and whisk again slightly, until smooth.
- Liquid parfait pour into the form in which you baked the biscuit, put the biscuit on top of the bottom side up and put to solidify in the refrigerator for 2-3 hours.
- Then remove the form, hold it slightly over hot steam and turn the contents on a flat dish.
- Prepare the meringue cream: beat the remaining 3 egg whites with 2 tablespoons of water, a packet 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 heat and whisk until the cream has cooled.
- This cream-meringue is good because it is heat-treated, it is very delicate and delicious and holds its shape well.
- Cover the top with parfait cream, spoon make a simple pattern, sprinkle the top with coconut chips or powdered sugar.
- Incomparably delicious dessert! My daughters half ate almost immediately, but after standing in the refrigerator overnight, this delicacy becomes even tastier and softer!
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