We carefully separate the eggs, making sure not to mix the yolks with the whites, as this could affect the consistency of the meringue. In a clean bowl, we beat the egg whites with an electric mixer until they become frothy, that is, when they start to form soft peaks. Then, we gradually start adding the four tablespoons of sugar, continuing to mix until we obtain a stiff and glossy foam that holds well on the mixer’s blades. We preheat the oven to 120 degrees Celsius and prepare a baking tray lined with parchment paper. We carefully form three mini meringue bases, each with a diameter of 14-15 cm, making sure they are evenly distributed for even baking. We place the tray in the oven and let the meringues bake for 1 hour to 1 hour and a half, until they become firm and slightly crispy on the outside.
In the meantime, we prepare the delicious cream. We bring the milk to a boil in a small saucepan, adding the vanilla pod, which we have split lengthwise to release its flavors. In another bowl, we mix the egg yolks with the remaining sugar and the seeds extracted from the vanilla pod, mixing well until the cream becomes homogeneous. We add the cornstarch, which will help thicken the cream. When the milk starts to boil, we remove the vanilla pod and carefully pour the warm milk in a thin stream over the yolk mixture, continuously stirring to prevent the eggs from curdling. We return the mixture to the heat, stirring constantly, until the cream thickens and comes to a boil. We let it cool to room temperature, and then add the diced butter, mixing well until fully incorporated.
Now we are ready to assemble the cake. We take the first meringue base and place it on a serving platter. We cover it with a generous layer of cream, then add fresh fruits like strawberries, raspberries, or blueberries, to add a contrast of textures and flavors. We continue with the second base, applying cream and fruits again, and then finish with the last base. We decorate it with cream, leaving room to add more fruits on top for an appetizing and colorful look. The cake can be left in the fridge for a few hours to let the flavors meld, and it will surely be served with great joy. Enjoy your meal!
In the meantime, we prepare the delicious cream. We bring the milk to a boil in a small saucepan, adding the vanilla pod, which we have split lengthwise to release its flavors. In another bowl, we mix the egg yolks with the remaining sugar and the seeds extracted from the vanilla pod, mixing well until the cream becomes homogeneous. We add the cornstarch, which will help thicken the cream. When the milk starts to boil, we remove the vanilla pod and carefully pour the warm milk in a thin stream over the yolk mixture, continuously stirring to prevent the eggs from curdling. We return the mixture to the heat, stirring constantly, until the cream thickens and comes to a boil. We let it cool to room temperature, and then add the diced butter, mixing well until fully incorporated.
Now we are ready to assemble the cake. We take the first meringue base and place it on a serving platter. We cover it with a generous layer of cream, then add fresh fruits like strawberries, raspberries, or blueberries, to add a contrast of textures and flavors. We continue with the second base, applying cream and fruits again, and then finish with the last base. We decorate it with cream, leaving room to add more fruits on top for an appetizing and colorful look. The cake can be left in the fridge for a few hours to let the flavors meld, and it will surely be served with great joy. Enjoy your meal!
Ingredients
4 eggs, 8 tablespoons of sugar, 250 ml of milk, 2 tablespoons of cornstarch, 200 grams of butter, 1 vanilla pod, fresh berries.