Desert Day

Dessert Dia: A Refinement of Flavors

When it comes to desserts, there are moments when taste is not the only thing that matters, but also the emotions they evoke. Dessert Dia, with its rich compositions and intense flavors, is a perfect example of how a recipe can transform an ordinary day into a memorable experience. While its appearance may not always be perfect, its taste will surely captivate you. This recipe combines a slightly moist base, a crispy meringue, and a smooth cream, delivering a delightful blend of textures and flavors.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 12

The advantage of this dessert is that it is relatively simple to make, yet impresses with its complexity. So, let’s get started!

Ingredients

For the base:
- 5 eggs
- 150 g sugar
- 2.5 tablespoons (50 g) flour
- 3 tablespoons semolina
- 2 tablespoons cocoa powder
- 2.5 tablespoons honey
- 3 tablespoons milk
- 100 ml oil
- 10 g baking powder
- a pinch of salt

For the meringue:
- 2 egg whites
- 5 tablespoons brown sugar

For the cream:
- 250 g mascarpone
- 150 g yogurt (10% fat)
- 200 g white chocolate
- 2 tablespoons milk
- 200 g whipped cream
- raspberries and red currants (for decoration)
- a jar of rose jam

Preparing the Base

1. Separating the Eggs: Start by separating the 5 eggs, being careful not to mix any yolks into the whites. It is essential that the bowl used for beating the egg whites is clean and dry to achieve a fluffy foam.

2. Preparing the Wet Mixture: In a large bowl, beat the yolks with the sugar until it completely dissolves and the mixture becomes creamy. Gradually add the milk, followed by the oil, honey, and a pinch of salt. These ingredients will add moisture and flavor to the base.

3. Incorporating the Dry Ingredients: In another bowl, combine the flour, semolina, cocoa powder, and baking powder. Begin to fold these dry ingredients into the yolk mixture gently to avoid lumps.

4. Beating the Egg Whites: Beat the 2 egg whites with a pinch of salt until frothy. Then, carefully fold them into the previous mixture using a spatula, ensuring to keep the air in the egg whites. This is the key to a fluffy base.

5. Baking the Base: Pour the mixture into a large baking pan lined with parchment paper. Bake at 160°C for 40 minutes, until the base is well-cooked and starts to pull away from the edges. Allow it to cool completely in the pan.

Preparing the Meringue

1. Beating the Egg Whites for Meringue: Use the remaining 2 egg whites to prepare the meringue. Beat them until frothy, then gradually add the brown sugar, continuing to beat until you achieve a glossy and firm meringue.

2. Adding the Meringue: Once the base has cooled, spread the meringue evenly over it. This will create a crispy crust that perfectly contrasts with the soft cream.

Preparing the Cream

1. Melting the Chocolate: In a heatproof bowl, melt the white chocolate over steam, adding the 2 tablespoons of milk. Ensure that no water gets into the chocolate to maintain its texture.

2. Preparing the Cream: In another bowl, mix the mascarpone with the yogurt until it becomes a smooth mixture. Add the cooled white chocolate and mix well. Then, gently fold in the whipped cream to maintain its lightness.

3. Cooling the Cream: Let the cream chill in the refrigerator for about 30 minutes to firm up slightly.

Assembling the Dessert

1. Cutting the Base: Once the base has completely cooled, cut it in half lengthwise. If you're feeling adventurous, you can try cutting it into three, but it's not necessary.

2. Filling: Spread a layer of rose jam on the first half of the base, followed by a generous layer of cream, and add raspberries and red currants. These fruits will add a touch of freshness and tartness.

3. Finalizing the Dessert: Place the second half of the base on top with the meringue side down. Spread more rose jam on top and cover everything with the remaining cream. Allow the dessert to chill in the refrigerator for a few hours to let the flavors meld.

Serving and Suggestions

When you're ready to serve, cut the dessert into generous portions. You can decorate each serving with a few fresh berries and a drizzle of whipped cream. This dessert pairs perfectly with a fruit tea or a sweet white wine.

Practical Tips

- Ensure that all ingredients are at room temperature before starting the preparation. This helps achieve a uniform texture.
- If you desire a more intense flavor, you can add a bit of vanilla extract to the mascarpone cream.
- The meringue can also be made with white sugar, but brown sugar adds a pleasant caramelized note.

Nutritional Information

This Dessert Dia recipe is rich in calories, with approximately 300-350 kcal per serving, depending on the size. It is an indulgent dessert, but it also offers nutritional benefits due to ingredients like yogurt (which contains probiotics) and fruits (rich in vitamins and antioxidants).

Frequently Asked Questions

- Can I use another type of chocolate? Absolutely! You can experiment with dark or milk chocolate, but be sure to adjust the sugar amount according to your desired sweetness.
- Can it be made gluten-free? Yes! Substitute the flour with a gluten-free alternative, such as almond flour or coconut flour.
- How can I store the dessert? The dessert keeps well in the refrigerator for 3-4 days, but it is best enjoyed within the first 48 hours.

Dessert Dia is an excellent choice for any special occasion or simply to treat yourself. By trying this recipe, not only will you impress your family and friends, but you will also bring a piece of your heart into every serving. Enjoy!