Christine Manfield

Soft Meringue with Muscat - Poached Fruit and Vanilla Mascarpone

banner
Preparation info
    • Difficulty

      Complex

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

Ingredients

Method

  1. To make the muscat syrup, reduce the sugar syrup and liqueur muscat by half over a moderate heat in a saucepan until the consistency of syrup (you need 300 ml). Remove the pan from the heat and allow to cool completely.
  2. Preheat the oven to 160°C. Line