INGREDIENTS
- Pawn 2
- Meringue report 2
- Dulce de leche 400 grs
- Walnut 100 grs
- Chestnut in syrup 100 grs
- Grated coconut 200 g
- Impalpable sugar 100 grams
- Meringue discs:
- Clara 6
- Impalpable sugar 200 grams
- Widespread sugar 200 grams
- Crema chantilly:
- Milk cream 500 cc
- Sugar 50 grams
For the meringue discs, foam the egg whites and add the frequent sugar as we proceed beating till whipped.
Lastly, incorporate the powdered sugar with enveloping actions, in 2 or 3 occasions and sifted.
Switch the meringue to a piping bag and draw two discs of meringue (the scale of a plate) on a plate greased with buttered parchment paper.
Cook dinner in a low oven at 80 levels for 3 hours.
For the chantilly cream, beat the heavy cream with the sugar till whipped.
To assemble, place the meringue discs on the pionono and minimize two pionono discs of the identical measurement.
Place a disk of pionono as a base and unfold with dulce de leche.
Chop the walnuts and sprinkle them over the sweet.
Cowl with a meringue disk and unfold with the chantilly cream. Chop the chestnuts and unfold over the cream, cowl with the opposite meringue disk.
Take the final pionono disk, unfold it with dulce de leche and place it the wrong way up on the meringue disk.
Reserve within the freezer, unfold with dulce de leche and sprinkle with grated coconut.
