Donut 2.0 - Lemon meringue
Turn your doughnuts into patisserie with Irca's coatings and fillings! Use a midi Berliner as a base. This fresh version with lemon meringue is perfect for spring.
Ingredients
- 12 Midi Berliner
- 480 g Chocosmart Cioccolato Bianco (white)
- 320 g Lemon meringue Pralin Delicrisp crispy paste
- QS Lemon cream (cremirca limone)
- 350 g Meringue mix Top Meringue
- 150 g Water
- 12 stuks Dobla Layered Lemon
Method of preparation
- Cut the doughnuts horizontally in half.
- Fill the doughnuts with the ready-made Cremirca limone.
- Mix the Top meringue with water and whisk on the highest setting with a whisk until light and fluffy.
- Melt the Chocosmart to 40°C and mix with the Pralin Delicrisp (ratio: 60 grams Chocosmart, 40 grams Delicrisp).
- Finishing: Dip the top of the doughnut in the coating. Once the coating has dried, pipe a swirl of the whipped meringue on top. Decorate with a Dobla decoration for the finishing touch.
