Two tablespoons of scalded heavy cream
Four egg yolks, slightly beaten
One-quarter cup of sugar
One-half teaspoon of vanilla extract
Four large egg whites
Three-fourths cup of confectioner's sugar
1 kg of strawberries, washed, stemmed, and hulled
Two tablespoons of scalded heavy cream
Four egg yolks, slightly beaten
One-quarter cup of sugar
One-half teaspoon of vanilla extract
Four large egg whites
Three-fourths cup of confectioner's sugar
1 kg of strawberries, washed, stemmed, and hulled
Add the cream to the egg yolks, mixing quickly
Strain into a saucepan
Add the sugar and cook over low heat; stir constantly until the mixture covers the spoon
Remove from heat, add vanilla extract, let cool, and refrigerate
Beat the egg whites until frothy
Add the confectioner's sugar slowly and continue beating until it reaches the meringue stage
Bring 2.5 cm of water to a boil in a large saucepan
Place the meringue on spoonfuls (of soup) in the hot water (approximately 6 at once)
Cover; cook over low heat for 2 minutes
Do not let the water boil
Remove the meringues with a skimmer; let dry on paper towels
Place strawberries on a plate, add cold egg yolk mixture and top with meringues
Add a little more sauce on top of the meringues if desired
