Biscuit (for 15 persons)
pinch of salt
METHOD. Whip the eggs and sugar until smooth. Mix gently the oil and sieved flour into the egg mass. Blend the sieved flour gently. Bring the biscuit dough in a small layer in a pre-lined baking tray, 5 mm thick. Bake in a preheated oven at 200°C for about 4 min. Remove from the oven, turn up side down on a baking sheet that is sprinkled with sugar and leave to cool. Shape into the desired form.
5 egg yolks
5 egg whites
10g gelatine soaked in cold water
500g whipped cream
METHOD. Beat up the cream for ¾th and put in the refrigerator. Blend the egg yolk and mascarpone to a smooth mixture. Whip egg white and sugar until stiff. Remove the gelatine from the water, melt carefully by heating gently, add some of the egg yolk mass to the gelatine, blend and add this blend to the rest of the egg yolk mass. Gently stir in the egg yolk mass into the whipped egg white and gently stir in the whipping cream.
125g egg white
METHOD. Boil water and sugar. When the sugar reaches a temperature of 115 °C, start the kitchen aid at full speed and beat up the egg whites. When the sugar reaches a temperature of 121°C gently pour the sugar syrup into the beaten egg whites. When all sugar has been added, keep the kitchen aid beating at full speed for a couple of minutes, then reduce speed and keep beating until the mixture is lukewarm.
Put a biscuit in the glass. Add 3 cm of the mascarpone mousse. Add the blueberries. Top with the Italian meringue, sprinkle with powdered sugar and lightly color (with the kitchen blow torch).