The book’s subtitle for this recipe is….”Fancy Treats for Fancy People.” Well I don’t know about THAT, but it IS a pretty simple dessert that really looks inviting. Here’s how it looks in the book…..
Again….another crème legere. This time with white chocolate added to it, and then it was folded into an Italian meringue. An Italian meringue is different from a regular one, because the eggs whites are actually cooked by adding a very hot sugar syrup while beating. The fanciness comes completely from the placement of the fruit, and the slight torching of the top. Pretty, tasty and fun ! Here’s how mine looked….