Retigo s.r.o.

Portions 25

Ingredients:

200 g egg whites

160 g caster sugar

160 g powdered sugar

1 kg strawberries

1 l of double cream

Methods:

1. To make a meringue, whisk egg whites with caster sugar. Once whisked fold powdered sugar in.
2. Spread on a baking sheet in a GN container into Retigo combi oven with the setting: 1st step hot air mode 100%, 100°C, 1 hour, fan speed 40%. 2nd step hot air mode 0%, 100°C, 2 hours, fan speed 90%.
3. Whisk double cream to a thick consistency.
4. Cut the strawberries into small pieces, leave some halves for decoration, and break the meringue into smaller pieces. Gently combine the broken meringue with whipped double cream and pieces of strawberries and serve straight away in a glass or on a plate, decorate with halves of strawberries.

Bon appetit!