Tropical Fruit Meringuette



140 gms. eggwhites
150 gms. sugar
2 gms. vanilla
225 gms. pastry cream
assorted fruits for topping, cut into cubes
150 gms. California Raisins
170 gms. palm panocha
2 ml. Calamansi juice
300 gms. sticky rice, cut into cubes

For the pastry cream:
250 ml. heavy cream
104 gms. sugar
2.5 gms. vanilla extract
72 gms. salt (pinch)
37 gms eggyolks
30 gms. cornstarch
30 gms. butter


Step 1

Preheat oven to 200ºF. Line baking sheet with parchment paper; set aside. In the heat-proof bowl of an electric mixer, set over a pan of simmering water, combine eggwhites, sugar and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch (about 2 minutes) .

Step 2

Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Beat in vanilla. Using a large spoon, mold six fluffy mounds of each meringue, about 3-½" in diameter onto the prepared baking sheet. Using the back of the spoon, form a well in the center of mound, being careful not to make the meringue too thin in the center.

Step 3

Bake for 1-½ hours. Transfer sheet to a wire rack and let the meringues cool completely before carefully removing the parchment paper. Keep in airtight container.

Step 4

When ready to serve, combine the pastry cream, finely-chopped panocha and assorted fruits and calamansi juice. Divide mixture among meringues. Top with chopped sticky rice and California Raisins.

Step 5

To prepare the pastry cream: In a medium saucepan, combine the milk, 52 grams sugar, vanilla and salt. Cook over medium heat until the mixture comes to a simmer. In a medium bowl, whick together the eggyolks, cornstarch and the remaining 52 grams sugar. Whisk constantly; slowly pour about ½ cup of the hot milk mixture into the eggyolk mixture.

Step 6

Pour mixture back into the saucepan and cook over medium heat whisking constantly until it thickens. Remove from the heat and add to the butter.

Step 7

Transfer to a bowl. Set over an ice bath to cool. Cover with plastic wrap, pressing directly on the surface of the cream. Chill.

Step 8

Before using, pass through a strainer or beat on low speed until smooth. Serves 10.

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