1000g Top Frolla
100g Whole Eggs
500g Top Meringue
200g Lilly Neutro
120g Joypaste Pastry Limone
RecipeDownload pdf (4kB)
Combine Top Frolla, butter and whole eggs in a mixer with the paddle attachment until they are completely incorporated. Place in a refrigerator for at least an hour, then roll out to the desired thickness. Bake at 300°F for 10-15 minutes depending on the size of the tart shell.
Whip Top Meringue and water in a mixer with the whisk attachment for 6-7 minutes, at high speed, until you get shiny stiff peaks.
Whisk the cream until soft peaks. Mix Lilly Neutro and water in a separate bowl. Once Lilly Neutro is dissolved add Joypaste Pastry Limone then, fold in whipped cream. Pipe or cast into a form.