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Meringue with Ganache

Meringue with Ganache

An exclusive dessert of meringue with lemon ganache by the chefs of 'Il Luogo di Aimo e Nadia' restaurant - part of FDL's 'Dress the Plate' challenge.

20 September, 2013
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Dietary Consideration

serves for


total time

0 HR 0 MIN


150 g
Egg whites
100 g
1 g
White chocolate
40 g, flakes
75 g
Egg yolks
20 g
90 g
Passion fruit
75 g, pulp (about 3 fruits)
50 g
15 g
Lemon juice
55 g, fresh
Lemon zest
1/2 grated
Edible gold
White chocolate
thin squares



Whip the egg white with the sugar, add the cinnamon and mix.

Cover a baking tray with a sheet of parchment paper and using a sac-à-poche mould 10 meringues.

Bake in the oven at 100°C for 12 hours.


In a bowl mix the egg, the yolk, 50 g of sugar and the corn starch.

Heat the lemon juice and zest with the remaining sugar to 90°C.

Add the passion fruit, mix well, take off from the heat and filter.

Add gently to the egg mixture and whisk.

Heat on low fire until thickened, then add the chocolate and the butter.

Let the ganache cool at room temperature.


Place one meringue in the centre of each plate, put some ganache on a side of the meringue, decorate with the gold flakes and the chocolate squares.

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