Preparation time: 75 Minutes
- Red fruit
- 1 cup of water
- 2 scoops Lemongrass Chai
- 1 tablespoon of sugar
- 5 eggs (protein)
- 100 grams of white caster sugar
- 1.5 scoop Vanilla Chalo Chai Premix
- 2 tsp cornstarch
250ml whipped cream + 2 scoops lemongrass chai
Preheat the oven to 120 degrees Celsius. The next step is very important. Make sure you use a plastic bowl that has been de-greased . You can do this by smearing the bowl with a little lemon juice and then dry it with kitchen paper. Separate the yolk from the egg white and put the egg whites in the degreased bowl. Mix the egg whites lightly and add the sugar in three equal parts. Then add the vanilla chai. When the egg white mixture is shiny white and you can keep the bowl above your head without the mixture falling out, it is ready. Sprinkle 2 tsp cornstarch and a pinch of salt gently through the egg whites. Place the egg whites on a baking sheet with parchment paper with a spoon. Make a nice circle and make a dimple in the middle. Put your oven at 150 degrees Celsius. Bake the egg whites for about 1.5 hours in the oven and then allow the meringue to cool. Beat the whipped cream with the lemongrass chai stiff and spread over the meringue. Cut the fruit and spread over the whipped cream.
Extra: Marinate the red fruit in a concentrated lemongrass chai (best overnight) for a delicious fresh touch.