Meringue, Pandoro and Red Berry Coulis

Ingredients

• 100 gegg whites
• 200 g (1 cup)granulated sugar
• 45 ml (3 tbsp)still water
• 480 ml (2 cups)whole milk
• 1Madagascar vanilla bean
• 4egg yolks
• 100 g (½ cup)granulated sugar
• 16 g (2 tbsp)cornstarch
• 1lemon zest
• 225 g (1½ cups)mixed berries (fresh or frozen: raspberries, strawberries, blackberries and blueberries)
• 50 g (¼ cup)granulated sugar
• 15 ml (1 tbsp)lemon juice

Instructions

1. 1

   Whisk the whites

   Put the egg whites in a stand mixer bowl, checking that no yolk remains. Whisk at medium speed until they are white and foamy but not fully whipped.

2. 2

   Check the syrup

   Use a kitchen thermometer to check the syrup; it is ready when it reaches 121°C (250°F). Accuracy matters at this stage.

3. 3

   Pour in syrup

   Once the syrup reaches temperature, increase the mixer speed and pour it slowly over the egg whites, directing it down the side of the bowl to reduce splashing.

4. 4

   Finish the meringue

   Keep whisking for 10–15 minutes, until glossy, stable and completely cool. Transfer the meringue to a piping bag.

5. 5

   Make the custard

   Heat the milk in a saucepan with the lemon zest and split vanilla bean. Bring it almost to a boil, remove from the heat and leave to infuse for about 10 minutes. In a separate bowl, whisk the yolks and sugar until smooth, then add the sifted cornstarch and mix until lump-free. Strain the milk to remove the zest and vanilla, then slowly pour it into the egg mixture while stirring continuously. Transfer everything to a clean pan and cook over low heat, stirring constantly. When smooth and velvety, take it off the heat while it is still slightly runny. Pour into a shallow container, cover the surface directly with plastic wrap and leave to cool completely.

6. 6

   Cook the coulis

   Put the berries in a saucepan with the sugar and lemon juice. Cook over medium heat for about 5–7 minutes, stirring occasionally, until soft and juicy. Blend until smooth with an immersion blender, strain and leave to cool completely.

7. 7

   Toast and assemble

   Cut the pandoro into cubes and arrange them on a baking sheet. Toast under the broiler until golden and crunchy. Pipe the meringue on one side of the plate and lightly torch its top. Add a couple of spoonfuls of custard, dot with berry coulis, add the crunchy pandoro and serve.

What is meringue, pandoro and red berry coulis?

This is a composed Italian-style dessert that brings together Italian meringue, custard, fruit sauce and toasted pandoro. Pandoro is a soft, rich Italian sweet bread, traditionally served around Christmas.

The version described here works through contrast: cool custard and berry sauce meet crisp bread and lightly torched meringue. The lemon in the custard and coulis helps offset the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2130 calories, 38g protein, 414g carbs, 35g fat.

Most of the listed carbohydrates come from the three sugar additions, with further carbohydrates from the milk, berries and cornstarch. The egg whites, yolks and milk provide protein, while the yolks and whole milk contribute most of the fat. To balance the plate, serve it after a savoury meal with vegetables; the pandoro quantity is not specified, so its contribution is not included in the estimate.

Building Italian meringue

Syrup temperature: the method calls for syrup at 121°C (250°F), then pouring it into foamy egg whites while whisking. The ingredient list gives sugar and water for the syrup, but the method does not specify how to cook them together.

Steady pouring: direct the syrup down the bowl’s side rather than onto the whisk, which helps limit splashes. Continue whisking until the mixture is glossy, stable and cool before piping.

Infusing the custard

Vanilla and lemon: heating the milk with the split vanilla bean and lemon zest gives the custard its flavour. Let it infuse off the heat for about 10 minutes, then strain before combining it with the yolks.

Smooth mixture: sift the cornstarch into the yolk mixture and stir it in until no lumps remain. Add the warm milk gradually while stirring so the mixture stays even.

Getting the custard texture right

Low heat: cook the combined custard over low heat and keep stirring continuously. Take it off the heat once it is smooth and velvety, while it still looks slightly loose.

Cooling: press plastic wrap directly onto the surface in a shallow container. This keeps a skin from forming while the custard cools completely.

Making the berry coulis

Soft fruit: cook the berries with sugar and lemon juice for about 5–7 minutes, until they have softened and released their juices. Stir occasionally as they cook.

Smooth finish: blend the fruit, then strain it and let it cool completely. The strained sauce is easy to add as small decorative dots.

Toasting and plating

Pandoro: cut it into cubes and toast under the broiler until golden and crunchy. Watch it closely, as the method gives no exact toasting time.

Assembly: pipe the meringue along one side of the plate and lightly torch the top. Add the custard and coulis, then finish with the crisp pandoro so it keeps its crunch.

Serving the dessert

Serve as soon as it is assembled, while the toasted pandoro is still crisp. The berry sauce’s acidity gives a bright contrast to the sweet meringue and custard.

The supplied ingredient list does not give a quantity for the pandoro, although the method calls for it. Set out the amount you want for the plate, bearing in mind that it also affects the finished portion.

Recipe notes & tips

• Make sure the mixing bowl is free of egg yolk before whisking the whites.
• Use a kitchen thermometer for the syrup and aim for 121°C (250°F).
• Pour the syrup slowly down the side of the mixer bowl.
• Keep stirring the custard as it cooks over low heat.
• Cool the custard and coulis completely before assembling the dessert.
• Watch the pandoro closely under the broiler so it turns golden without burning.

Variations

• Use one berry: Choose a single type of berry for a more focused coulis flavour.
• Adjust the citrus: Add more or less lemon juice to suit the tartness of the berries.
• Change the fruit: Use any combination of raspberries, strawberries, blackberries and blueberries.
• Skip the torch: Serve the piped meringue untoasted if you do not have a kitchen torch.
• Vary the bread: Use another sweet bread in place of pandoro, toasted into crunchy cubes.

Common mistakes to avoid

• Yolk in the whites: Check carefully before whisking, as the method requires clean egg whites.
• Syrup poured too quickly: Add it slowly down the bowl’s side to reduce splashing.
• Lumpy custard: Sift the cornstarch and mix it thoroughly into the yolks and sugar before adding milk.
• Custard cooked too far: Remove it from the heat when smooth and velvety, while still slightly runny.
• Unstrained coulis: Blend the berries and strain the sauce for the smooth finish described in the method.
• Burnt pandoro: Keep an eye on the cubes under the broiler and take them out once golden.

How to store

Keep the custard and coulis covered separately in the fridge and assemble just before serving so the pandoro stays crisp. The method does not give a storage duration; use the cooled components promptly and follow your usual food-safety guidance for egg and dairy preparations.

Frequently asked questions