Ingredients:
- 1 can of cream
- 150g white chocolate
- 4 tablespoons of Castelo Lemon Juice
- 250g of small meringues
- Strawberry and Balsamic Syrup
- 3 cups of strawberries (tea)
- ¼ cup of Castle Raspberry Balsamic Cream
- 1/4 cup (tea) of water
- 1 teaspoon cornstarch
Preparation mode:
Place the cream and white chocolate cut into pieces in a bowl and heat over a bain-marie until melted and creamy. Add the lemon juice and let it cool. Make the syrup. Mix strawberries, raspberry cream, water and cornstarch. Cook for about 10 minutes or until thick. Wait for it to cool down.
Assembly: In a medium bowl, place a third of the white chocolate cream. On top, place a layer of meringues. Add a third of the syrup. Add a third of the white chocolate cream, a layer of meringues and a third of the syrup. Finish with the rest of the white chocolate cream and decorate with the rest of the meringues and syrup. Refrigerate for about 2 hours and serve.
- Yield: 6 servings
- Preparation Time: 40 minutes
- Calories: 460 per serving
