To create an exceptional dessert, we will start with a tasty and consistent base, which will form the foundation of our recipe. The first step is to mix the egg yolks with 200 g of sugar, using a mixer or a whisk, until the sugar is completely dissolved, and the mixture becomes creamy, homogeneous, and lightens in color. This step is essential, as the incorporated air will help achieve a light texture.
Then, we will continue to beat the egg yolk and sugar mixture in a bain-marie for a few minutes to gently warm it and intensify its flavor. At this stage, we add the crushed biscuits, ground nuts, and melted butter, mixing everything well until we obtain a consistent mixture. Once the composition is uniform, we wrap it in plastic wrap and leave it in the fridge for at least an hour to firm up and make it easier to handle.
After the cooling time has passed, we take the mixture out of the fridge and place it on the work surface. Using a rolling pin, we roll out the dough to a thickness of about 0.8 mm to 1 cm. With a round cutter, we cut out discs with a diameter of 4 - 4.5 cm, which we place on a large tray, leaving space between them. These shapes will be kept in the fridge until use, to remain firm.
Now let’s take care of the egg white cream, which will add a delicious contrast to our base. We start by whipping the egg whites until we get a light and airy foam. Then, we gradually add 10 tablespoons of powdered sugar, continuing to mix until we obtain a firm and shiny composition. We place the egg white and sugar mixture in a bain-marie, continuing to mix for a few minutes to stabilize the cream.
Meanwhile, in another pot, we melt 8 tablespoons of sugar until it becomes caramelized. This will add an intense flavor and interesting texture to our cream. We gradually add the melted sugar to the egg white foam, mixing constantly for 2-3 minutes to incorporate the flavors.
Once the cream is ready, we transfer it to a piping bag and carefully apply it to the waiting discs of base in the fridge. Finally, we decorate with chocolate sprinkles or sugar, as preferred, to give an attractive appearance and enhanced flavor. Our dessert is now ready to be enjoyed, bringing a touch of perfect sweetness to any occasion.
Then, we will continue to beat the egg yolk and sugar mixture in a bain-marie for a few minutes to gently warm it and intensify its flavor. At this stage, we add the crushed biscuits, ground nuts, and melted butter, mixing everything well until we obtain a consistent mixture. Once the composition is uniform, we wrap it in plastic wrap and leave it in the fridge for at least an hour to firm up and make it easier to handle.
After the cooling time has passed, we take the mixture out of the fridge and place it on the work surface. Using a rolling pin, we roll out the dough to a thickness of about 0.8 mm to 1 cm. With a round cutter, we cut out discs with a diameter of 4 - 4.5 cm, which we place on a large tray, leaving space between them. These shapes will be kept in the fridge until use, to remain firm.
Now let’s take care of the egg white cream, which will add a delicious contrast to our base. We start by whipping the egg whites until we get a light and airy foam. Then, we gradually add 10 tablespoons of powdered sugar, continuing to mix until we obtain a firm and shiny composition. We place the egg white and sugar mixture in a bain-marie, continuing to mix for a few minutes to stabilize the cream.
Meanwhile, in another pot, we melt 8 tablespoons of sugar until it becomes caramelized. This will add an intense flavor and interesting texture to our cream. We gradually add the melted sugar to the egg white foam, mixing constantly for 2-3 minutes to incorporate the flavors.
Once the cream is ready, we transfer it to a piping bag and carefully apply it to the waiting discs of base in the fridge. Finally, we decorate with chocolate sprinkles or sugar, as preferred, to give an attractive appearance and enhanced flavor. Our dessert is now ready to be enjoyed, bringing a touch of perfect sweetness to any occasion.
Ingredients
For the pastry: - 7 egg yolks - 200 g extra fine sugar - 200 g butter at room temperature (soft but not melted) cut into pieces - 200 g ground biscuits - 300 g chopped walnut kernels For the egg white mousse: - 7 egg whites - 10 tablespoons of freshly sifted powdered sugar - 8 tablespoons of toasted sugar For the decoration: - colored chocolate / sugar granules