The compote (it is better to prepare the day before):
Strawberries (I had frozen) to thaw and to break the blender to puree.
Soak the gelatin in a little cold water.
Put in a small saucepan a little less than half of the puree and adding pectin and sugar, stir well.
Stirring constantly, bring to a boil and remove from heat. Add the soaked and well squeezed out gelatine and stir well. Connect with the rest of the puree and place in a round shape with a diameter of 16 cm covered with cling film. Spread evenly and send to the freezer for a couple of hours.
Whip whites into a thick foam.
Without ceasing to whisk, gradually introduce sugar and beat until stable peaks and complete dissolution of sugar.
In three steps, enter the powder, stirring with a spatula by folding from bottom to top and in a circle.
Meringue should be smooth, shiny and without lumps.
On a sheet of baking paper to draw two circles with a diameter of 18 cm With a cooking bag (syringe) starting from the center to transplant spiral disks. You can gently apply the meringue with a spatula.
Bake at a temperature of 120" With an hour and a half. I leave the oven a centimeter open. Focus on your oven.
Meringues should be perfectly dry and crunchy, it's good to keep up with the paper.
The remaining space to transplant hearts. If you have a small baking sheet, place the meringue in the refrigerator and bake the hearts after the cakes. Decorations are baked a little faster, about an hour.
Place 150 g of sugar in a saucepan and heat with lemon juice, stirring constantly and until the sugar dissolves completely. Cool. Add the egg yolks. Stir all until smooth.
Put on a slow fire and constantly preventing heat to 85 " C. I have no thermometer, the benchmark is that the mixture begins to thicken and along the walls of the pan appear tiny bubbles. Remove from heat, but stop interfering for 3-4 minutes, as the cooking process still continues.
Cool completely. The yolk mixture becomes thick and viscous.
Purees I made from 100g raspberries, 100g strawberries and 100g of strawberries, defrost and smashed the berries in a blender. Then rubbed through a sieve to remove the seeds.
Set aside less than half of the berry puree, add sugar 50 g and heat until completely dissolved, but do not boil. Mix with the remaining puree and cool well.
Whisk cream to soft peaks and steady with 3 tbsp of powder.
Enter the yolk mixture into them and mix with a spatula.
Then add the berry puree and mix with a spatula.
Put the cake together:
The bottom of the ring diameter of 20 cm tighten with cling film and put on a dish.
Place inside the cake-meringue so that between him and the rim of the form remained a gap.
On top put half of the cream and cover with the second meringue shell.
Apply the remaining cream and place the cake in the freezer.
Forty minutes later, get out the camera compote and a freeing from the form of (I heated in the microwave a towel and wrap them in a form that can blow the hot hair dryer)
Get the cake out of the freezer. During this time, the parfait grabbed and pressed into the compote, leaving the disc on the surface. Place the cake in the freezer for 5-6 hours, preferably at night.
Frozen cake free from the mold, above I wrote how to do it. Decorate on your own.
I decorated, sticking on the rim of meringue in the form of hearts. Top decorated with whipped cream and hearts of jelly, placed in the center of two hearts of meringue.
From the remaining meringue I baked meringue and made cakes out of it. The bottom of each greased meringues with strawberry jam and push the rest of the decoration cream. Put together and the cake is ready.
PS I always make the meringue with the stock. Anything can happen, so before harden cake parfait, I can indulge in their favorite cakes or just meringue. Our boy loves them sooo!