Do you know when a dessert conquers you even before the first mouthful? Well, the decoration counts many points in any dish and I think that in sweets the appeal is even greater. You may already know that I love to bet on differentiated presentations, but no less delicious.
For me it doesn’t have to cover a whole cake with American paste. The topping, the syrup and anything else you use in the decor needs to be delicious. That is why Swiss meringue is an excellent alternative.
And I must confess that the presentations brûlée are my favorite. Just a few seconds in the torch makes this cover even more charming, right? I like this burnt finish in the delicate meringue so much that I’ve made four desserts using this technique.
The first (photo above) is a salted caramel tart with delicious apple. But don’t think that they are just pies that can be decorated with this wonderfulness, okay? Baked Alaska (photo below) is a great example of this and there’s no denying that it’s a great dessert for hot days 😉
The website also has the Oreo cake recipe covered with this marvel essa
However, one of my favorite recipes to date is that of this chocolate mousse cake. For the meringue not to drain, it was enough to add a little gelatin leaf and that’s it: perfect consistency!
But to prove that this is a super versatile presentation, in addition to being very simple, I selected some incredible photos to inspire you! It has more rustic decorations made with a simple soup spoon and / or spatula, more sophisticated versions that use a pastry bag and even simple brush strokes.
There are so many inspirations that it is difficult to define which one to make for the next dessert, right?