Preparation:

METHOD

BAKED MERINGUE
Whip the egg white with sugar and flavourings in a planetary mixer, until it is creamy but firm.
Using a pastry bag make a disc of about 12 cm and then create meringue spikes around the edge of it.
Bake in the oven at 90°C for 4 hours, until a crispy, dry product is obtained.

BERRY GELEE

Soften the gelatine in cold water.
Measure out all the other ingredients and heat them to a temperature of 100°C using a heating cutter, a saucepan or the top of the combi ice cream machine.
Once the above-mentioned temperature is reached, add the softened gelatine and cook for another 2 minutes.
Bring temperature down to +4°C, covered with contact food film.
Once cooled and clotted, transfer into a pastry bag.

BERRY SEMIFREDDO

Whip the cream into a creamy consistency.
Measure out the Swiss meringue, citric acid and berry puree in a large container and mix with a whisk.
Add the whipped cream and stir gently until a smooth mixture is obtained.
Transfer into a pastry bag and pour into the half-sphere silicone moulds.

GIANDUJA SEMIFREDDO

Measure out 200 g of cream into a microwaveable container. Bring it to the boil and add the dark chocolate. Mix the two ingredients together to create a smooth mixture.
Cool in a positive blast chiller.
Whip the remaining cream into a creamy consistency. Measure out the custard, meringue and hazelnut paste into a container and mix everything with a whisk.
Add the mixture of cooled cream and chocolate and mix everything together.
Soften the mixture with the whipped cream by stirring with a soft spatula gently from bottom to top and vice versa. Transfer the mixture into a pastry bag with a n. 10 nozzle.

How to make the cake
Place the baked meringue base on a baking tray lined with paper. Insert a disc of cocoa biscuit in the centre. Remove the berry half-sphere from the mould and place it in the centre of the preparation. With the gianduja semifreddo previously transferred to the pastry bag, create spikes from the outside to the inside of the preparation until the half-sphere is covered completely. Cool down until it hardens.

Decoration and finish
Remove it from the blast chiller and, using the berry gelée, create neat spikes around the outside of the semifreddo. Decorate with berries, both whole and cut in half. Finish the decoration with sticks of meringue and white chocolate leaves.

MUST HAVE

Mixed berry puree