Meringue baskets with Charlotte cream and fruit

Ingredients

• 2 squirrels
• 50 g sugar
• 35 g powdered sugar
• 7 g starch
• 130 g butter
• 85 ml milk
• 65 g sugar
• 2 yolks
• vanilla on the tip of a knife
• 1 tsp cocoa powder
• 1 kiwi (or any other fruit)

Cooking

Step 1

Separate the whites from the yolks into a bowl. Start whipping. When foam begins to form and the proteins begin to change color to white, gradually add sugar in a thin stream. Beat egg whites to "hard" peaks.

Step 2

At the final stage, pour powdered sugar, sifted with starch into the proteins and beat a little more until the ingredients are combined. Line a baking sheet with parchment.

Step 3

Using a pastry bag, form baskets on a baking sheet - first the bottom, and then the sides. Put the baking sheet in an oven preheated to 60-80 degrees and dry the meringue with the door open for 6-8 hours.

Step 4

Prepare cream. Take the butter out of the refrigerator. Grind the yolks with vanilla and sugar until it is completely dissolved. Gradually add milk while continuing to beat with a whisk. Put the milk-egg mixture on low heat and bring to a boil while stirring constantly. It is necessary to stir constantly and evenly with a whisk so that the yolks do not curl. You should get a homogeneous mass. Cool the mixture to room temperature.

Step 5

Start whipping the butter with a mixer, gradually introduce the egg-milk mixture (cooled down), continuing to beat. Whisk until airy. Add cocoa powder to one half of the cream.

Step 6

Fill the baskets with cream, arrange with a pastry bag and decorate with fruit.