This spectacular dessert is a classic of French pastry, and with this fluffy mousse, it turns out really delicious. It is a very refreshing and eye-catching dessert, ideal for surprising your guests.
Mix the crushed cookies with the melted butter until fully combined. Set aside.
With the help of a spoon, place the cookie base in the molds and refrigerate for 10 minutes.
In a saucepan over medium heat, heat the sugar with the water, and let it cook for 15 minutes or until you obtain a semi-thick syrup; set aside the syrup at the same temperature.
In a mixer, beat the San Juan egg whites, and when they start to foam, gradually add the syrup in a thin stream. Add the gelatin and almond essence, and beat for 5 more minutes.
Pour the meringue into a piping bag, place it over the cookie base, and stick the ladyfingers on.
Add a tablespoon of jam and finish filling with the meringue; refrigerate for 2 hours.
Decorate with raspberries, blackberries, and mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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