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Baked Dessert Stacks with Berries

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Baked Dessert Stacks with Berries
Difficulty:
moderate
Difficulty
Preparation:
5 h. 20 min.
Preparation
Calories:
470
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie470 kcal(22 %)
Protein7 g(7 %)
Fat24.75 g(21 %)
Carbohydrates59.1 g(39 %)
Sugar added50.3 g(201 %)
Roughage3.41 g(11 %)
Vitamin A223.93 mg(27,991 %)
Vitamin D0.85 μg(4 %)
Vitamin E3.19 mg(27 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.36 mg(33 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.06 mg(4 %)
Folate15.64 μg(5 %)
Pantothenic acid0.46 mg(8 %)
Biotin9.72 μg(22 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C11.63 mg(12 %)
Potassium221.03 mg(6 %)
Calcium75.71 mg(8 %)
Magnesium42.3 mg(14 %)
Iron0.74 mg(5 %)
Iodine23.31 μg(12 %)
Zinc0.61 mg(8 %)
Saturated fatty acids12.7 g
Cholesterol60.25 mg
Author of this recipe:

Ingredients

for
6
Ingredients
5
1 ½ cups
4 tablespoons
chopped almonds
To decorate
1.333 cups
cream (48% fat)
1 ½ cups
1
Lime (grated zest)
3 tablespoons
chopped, toasted almonds
To serve
Product recommendation
Egg whites at room temperature whisk better than chilled egg whites from the refrigerator. Make sure your mixing bowl is completely grease-free, and dry. It's important to add the sugar to the egg whites slowly, as it helps prevent the meringue from 'weeping' later.
Preparation

Kitchen utensils

2 Bowls, 2 Small pots, 1 Wooden spoon, 1 Fine grater, 1 Hand mixer, 1 Kitchen towel, 1 Small knife, 1 Small bowl, 1 Whisk, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups

Preparation steps

1.
For the meringues: set the oven to its lowest setting. Line a large baking tray with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk until foamy. Gradually whisk in the sugar, whisking constantly until the mixture is stiff and glossy. Gently fold in the almonds.
3.
Spoon 10-12 rounds onto the baking tray and bake for 3-5 hours (depending on your oven and the size of the meringues) until crisp on the outside, and sounding hollow when tapped on the base. Turn the oven off and leave the meringues in the oven until cold.
4.
To decorate: whisk the cream until thick. Spoon a little cream on the base of half the meringues and top with a few raspberries and a sprinkle of almonds.
5.
Gently place another meringue on top and spoon on a little cream and more raspberries and almonds. Sprinkle with lime zest and serve immediately with lime wedges and raspberries.