Egg whites: 100 g
Granulated sugar: 1 cup
Still water: 3 tbsp
Whole milk: 2 cups
Madagascar vanilla bean: 1
Egg yolks: 4
Granulated sugar: 1/2 cup
Cornstarch: 2 tbsp
Lemon zest: 1
Mixed berries (fresh or frozen: raspberries, strawberries, blackberries, blueberries): 1 1/2 cups
Granulated sugar: 1/4 cup
Lemon juice: 1 tbsp
Josefina Zojza created this enveloping sweet for Refettorio Modena, balanced by the acidity of the berry coulis. A dessert that plays with the crunchy textures of meringue and pandoro crumble, alternating with a smooth custard.
Discover how to prepare this dessert step by step!
Prepare the Italian meringue. Place the egg whites in the bowl of a stand mixer, making sure no yolk is left. Start whisking at medium speed until white and foamy, but not fully whipped.
Check the temperature with a kitchen thermometer: the syrup is ready when it reaches 250°F. Accuracy is crucial at this stage.
When the syrup reaches temperature, increase the mixer speed and slowly pour it over the egg whites, letting it run down the side of the bowl to prevent splattering.
Continue whisking for 10–15 minutes until the meringue is glossy, stable, and completely cooled. Transfer to a piping bag.
Now prepare the custard. Heat the milk in a saucepan with lemon zest and the split vanilla bean.
Bring almost to a boil, then remove from heat and let infuse for about 10 minutes.
In a separate bowl, whisk the yolks with the sugar until smooth.
Add the sifted cornstarch and mix until incorporated without lumps.
Strain the milk to remove zest and vanilla, then pour it slowly into the egg mixture, stirring constantly.
Return everything to a clean pan and cook over low heat, stirring continuously.
When the custard thickens to a smooth, velvety texture, remove from heat. Leave it slightly runny.
Pour into a shallow container, cover with plastic wrap directly on the surface, and let it cool completely.
Prepare the berry coulis. Place the berries in a saucepan with the sugar and lemon juice.
Cook over medium heat for about 5–7 minutes, stirring occasionally, until soft and juicy.
Blend with an immersion blender until smooth, strain, and let cool completely.
Cut the pandoro into cubes and place on a baking sheet. Toast under the broiler until golden and crunchy.
Assemble the dessert: pipe the meringue on one side of the plate and lightly torch the top. Add a couple of spoonfuls of custard, decorate with dots of berry coulis, add the crunchy pandoro, and serve.
