Maraschino with cream meringues

2_17025 MARASCHINO CREAM with MERINGUE INGREDIENTS for 8 PERSONS 8 eggs, 450 g of granulated sugar, 2 tbsp icing sugar, 1, 5 l of milk, 3 tablespoons of maraschino, 50 g of dark chocolate, 1 tablespoon butter, 30 g almond flakes, 2 teaspoons lemon juice, rind of 1 lemon, 1 pinch of salt.

Bring to a boil 1/2 l of milk with the grated lemon rind.

Let rest for 30 minutes and strain it.

Break the eggs and separate the yolks from the whites; prepare the custard with egg yolks, 20 g of sugar and milk.

Put the egg whites in a bowl and keep it at room temperature.

Incorporated to maraschino, cream gradually, stirring with a wooden spoon, pour the cream in a glass bowl and keep it on the refrigerator for 60 minutes.

Add the salt and a teaspoon of lemon juice to the egg whites and mount them for 1 minute with a hand or electric mixer.

Add the icing sugar and continue to work with the whip until the egg whites are firmly mounted to snow.

Add a little at a time, 300 g granulated sugar, add sugar a tablespoon at a time, sprinkling it on the surface of the egg and embed it with a whip by hand with vertical movements.

Act quickly but gently so as not to remove the egg whites.

The meringue is ready when it appears swollen, but not frothy, and shiny.

Bring to a boil the remaining milk in a large saucepan, collect the meringue with a spoon and spoon stored on milk.

To ensure that the Compact will remain hold spoons milk to a boil just mentioned.

Bake the meringues for 6 minutes turned halfway through the cooking with two spoons and cook in several times.

Collect each cooked Meringue with a slotted spoon and place it on a cloth spread on the work surface.

Let them cool down.

Chop the chocolate and put it in a pan with the butter; Let it melt to very low fire for 10 minutes and mix with a wooden spoon.

Introduce in the pastry bag and formed on the superficial part of the striped chocolate meringues, making them fall out of your pocket.

You can form a grid pattern.

Place the meringues on the cream in the bowl.

Add 30 g caster sugar in a pan at the bottom often, add a teaspoon of lemon juice and a tablespoon of water, let dissolve the sugar and wait to become blond color (5 minutes).

Join almond fillets mixed with a wooden spoon so that you are.

Collect them with a spoon and deliver on the surface of the cake.

Perform the operation until the sugar is still fluid: if it solidifies it is no longer possible to separate the almond fillets.

Serve immediately.