Meringue charlotte with raspberries and white chocolate
Description
The baking is prepared simply and quickly. Berries can be any to your taste, but the combination of baked white chocolate with delicate raspberry is just a bomb! The sponge cake would seem the simplest, but whipped egg whites change absolutely everything! Recipe for a fluffy and aromatic meringue charlotte with raspberry and white chocolate for you The baking is ready. Serve to the table.
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Beat the chilled egg whites with a pinch of salt into a fluffy, stable foam.
- 2
Step 2
Beat the yolks with sugar and vanilla extract into a thick, fluffy mixture. It should fall from the whisk in a wide ribbon.
- 3
Step 3
Sift the flour with the leavening agent and fold it into the yolk mixture. Add one third of the egg whites and stir. Fold in the white chocolate. Use chocolate in tablets – specifically for baking – it bakes very nicely in the dough.
- 4
Step 4
In two additions, incorporate the remaining egg whites by folding. Do not knead the dough for long; work quickly with the spatula. Do not aim for complete homogeneity.
- 5
Step 5
Pour the batter into the prepared pan and scatter the raspberry berries on top. Bake in a preheated oven for about half an hour. The surface of the charlotte will develop cracks and the crust will become crisp.
- 6
Step 6
Place the charlotte on a rack and let it cool to a warm temperature. Generously dust the charlotte with powdered sugar, garnish with berries and mint leaves. Serve the charlotte warm; it is very delicate!