6 egg whites
2 cups of sugar
2 cups of heavy cream
1 can of pastry cream
6 egg whites
2 cups of sugar
2 cups of heavy cream
1 can of pastry cream
Beat the egg whites until snowy, adding sugar gradually
Beat very well, until stiff peaks form
Spread the meringue in two 9-inch diameter baking dishes lined with greased parchment paper
Bake at 115°C for 45 minutes
Whip the heavy cream to a soft peak, adding sugar to taste
Place almost all of the whipped cream over one of the baked meringues
Cut the pastry into slices
Place almost all of the pastry slices on top of the cream
Cover with the other meringue and garnish with dollops of whipped cream, and pastry.
