Alpine Strawberries and Mangosteen
With champagne chiboust, strawberry meringue and strawberry sherbet.
6 eggs - separated into yolks and whites
100g caster sugar
180g sponge fingers, crumbled
60g whole cream
24 Kinder bars (the small kind)
300-400 ml hot sweetened coffee
Chocolate powder, for topping
Whisk egg yolks with caster sugar until mixture whitens.
Add mascapone and mix everything.
Separately, mix the egg whites until very stiff with a pinch of salt.
Gently fold the whites into the mixture, making sure not to break the whites. Set aside.
In a saucepan, heat cream, coffee and add the Kinder chocolates. Let them melt and stir until smooth. Allow to cool
Set your glasses out. Add a little crumbled sponge into the bottom of each glass and pour the cream on top. Finish by pouring the mascarpone mixture on top of the glasses and sprinkle chocolate powder on top.
Refrigerate for at least three hours before serving (overnight is best)
Photo Credits: Lilie Bakery