Meringue with Raspberry Cream, Berries and Fivola Blossom

Ingredients

• Fivola Blossom
• Meringue (two halves per serving)
• Raspberry cream
• Fresh berries: redcurrants, raspberries, blueberries, blackberries

Method

• Prepare a smooth, fresh raspberry cream and transfer to a piping bag.
• Pipe a small amount of raspberry cream onto the plate as a base so that the meringue stays stable.
• Place the first half of the meringue on top.
• Pipe a generous amount of raspberry cream onto the meringue. Arrange the fresh berries on top in a playful and balanced pattern for colour and texture.
• Place the second half of the meringue on top.
• Use a combination of whole and segmented Fivola Blossoms. Arrange them lightly on top and around the meringue.

Recipe: Eric Miete