INGREDIENTS
- Pawn:
1 plate measuring 50×30 cm.
- – Eggs 5 items.
- – Sugar 50 g.
- – Honey 1 tbsp.
- – Salt 1/2 tsp.
- – Vanilla essence 1 cup.
- – Flour 0000 50 g.
- For the lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Lemon peel (with potato peeler) 2 items.
- – Sugar 250 g.
- – Flour 30 g.
- – Corn starch 30 g.
- – Eggs 2 items.
- – Yolks 4 items.
- – Butter 50 g.
- Italian meringue:
- – Egg white 150 g
- – Sugar 300 g
- – Water 80 g
- Decor:
- – Caramel sauce
- – Strawberries
- – Cherries
- – Blackberries
- – Ask
Take pleasure in this dessert, supreme for the vacations, very recent and delightful, with home made pionono, lemon cream, Italian meringue, dulce de leche and many fruits.
PROCEDURE:
For the pioneer:
1. Beat the eggs with the sugar and honey till blended. Taste with vanilla. Add the sifted flour with the salt, protecting the mixer at minimal pace.
2. Pour the dough onto a papered and buttered plate, and beforehand chill it within the fridge.
3. Bake at 190 levels for 8 to 10 minutes.
4. Take away from the mildew and unmold. Cowl with a plate to forestall it from drying out. As soon as cool, take away the paper (or on the time of meeting).
For the lemon cream:
1. Warmth the juice with the water and lemon peel. When boiling, take away from cooking.
2. In one other bowl, combine the sugar with the flour, the starch and the eggs with the yolks. Add the recent liquids by a strainer and blend.
3. Return to cooking and boil for 2 minutes.
4. Switch to a container and add the butter. Combine and put within the fridge.
Armed:
1. Unfold dulce de leche on the pionono and add the well-dried lemon cream.
2. Lower the fruit very small so you’ll be able to roll it.
3. Roll up, cool and end with Italian meringue, burn with a blowtorch and adorn with fruit.
