Festive meringue delight: Gingerbread twist on a classic treat

Meringue with fresh fruits like strawberries or raspberries, paired with a cream made from whipped cream and mascarpone, is typically a summer dessert. Yet, we can only dream of such a treat this time of year. That said, you can still prepare meringue with an autumn-winter twist perfect for the festive season.

Gingerbread has been associated with Christmas for centuries. From small, intricately decorated gingerbread cookies to larger gingerbread cakes, they all possess a strong, spicy aroma that embodies the essence of Christmas. This scent also works beautifully in baked goods and creams. Combining light meringue with richly flavoured gingerbread cream and a generous helping of nuts and dried fruits is simply superb. It's bound to delight both meringue and gingerbread enthusiasts alike.

The meringue, which will be layered with gingerbread cream, is prepared similarly to the summer version. It requires precise proportions, with one egg white needing 1.8 ounces of sugar. It's best to use fine, white sugar, specifically for baking. The primary ingredient, egg whites, should be as fresh as possible. They should also be at room temperature since cold egg whites, straight from the refrigerator, can affect the outcome. Remove them from the fridge a few hours before making the meringue.

Ingredients:

For the meringue:

      
• 6 egg whites
• a pinch of salt
• 1 teaspoon light wine vinegar
• 10.5 ounces fine sugar

For the cream:

        
• 0.5 cup heavy whipping cream
• 3.5 ounces spiced gingerbread cookies
• 7 ounces mascarpone
• spice mix to taste
• powdered sugar to taste

Additionally:

  
• half a cup of walnuts and hazelnuts
• dried plums, cranberries, raisins to taste, optionally

Instructions:

1. Pour the egg whites into a dry bowl, add a pinch of salt, and whip into stiff peaks.
2. While whipping, add a teaspoon of vinegar, then gradually add the sugar one tablespoon at a time, continuously mixing. The finished mixture should be thick and glossy.
3. Divide the meringue mixture into two parts. Spread each part on parchment paper to form round layers.
4. Place the meringue in an oven preheated to 350 degrees Fahrenheit. After 5 minutes, reduce the temperature to 285°F and bake for another 90 minutes. Let it cool with the oven door slightly open.
5. Whip the heavy cream until it forms stiff peaks.
6. Finely chop the gingerbread cookies, add the mascarpone cheese, season with spices, and mix. Then, fold in the whipped cream. Sweeten the cream to taste with powdered sugar if desired.
7. Place the finely chopped nuts on one meringue layer, add a portion of cream, cover with the second layer, and decorate the top with the remaining cream and nuts.