INGREDIENTS
- Vanilla with coconut:
- – Eggs 4 models.
- – Sugar 100 g.
- – Flour 100 g.
- – Grated coconut 2 tbsp + additional to sprinkle.
- – Vanilla essence.
- – Impalpable sugar.
- – Grated coconut.
- Stuffed:
- – Dulce de leche pastry chef 500 g.
- – Chantilly cream 300 g.
- – Syrup + dulce de leche liqueur.
- – Frozen strawberries or purple fruits.
- – Dry meringues.
Take a look at this large DESSERT IN FOUNTAIN of vanilla with coconut , dulce de leche, meringues and strawberries that you will love!
PROCEDURE:
1. Separate the yolks from the whites. Beat the yolks with 30 g of sugar and the vanilla essence.
2. However, meringue the egg whites with the remainder of the 70 g sugar.
3. Add the flour with 2 tablespoons of grated coconut interspersed with the meringue in three elements with enveloping actions.
4. Put the preparation in a bag and assemble the vanilla beans on a greased plate.
5. Sprinkle with powdered sugar and a bit grated coconut as effectively.
6. Bake at excessive temperature for 10 to 12 minutes.
7. Assembled: Put vanilla on the bottom and paint with the syrup
8. Add dulce de leche, Chantillí cream and strawberries (it may be peaches or frozen purple berries).
9. Make two equal layers ending with dried strawberries and meringues.
