Meringata Alle Sorbet Recipe

Make a simple syrup: combine 240 ml water and 200 g granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and cool to room temperature.

If using frozen raspberries, thaw slightly. Purée 450 g raspberries in a blender or food processor until smooth.

Pass the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds. Discard seeds.

Stir the cooled simple syrup into the raspberry purée. Add 2 tbs lemon juice and 1 tbs liqueur if using. Taste and adjust sweetness or acidity as needed.

Chill the mixture thoroughly in the refrigerator (at least 1 hour) so it is very cold before churning.

Churn in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). Transfer sorbet to a shallow airtight container and freeze until firm, at least 2 hours. If you don't have an ice cream maker, freeze in a shallow tray and break up with a fork every 30 minutes until smooth and frozen.

Preheat the oven to 180°C (350°F). Line an 8- or 9-inch (20–23 cm) round cake pan with parchment and lightly oil the paper.

In a heatproof bowl set over simmering water (bain-marie), whisk together 3 whole eggs and 75 g sugar until the mixture is warm to the touch and the sugar is dissolved (about 40–45°C / 105–115°F). This step helps volume and stability.

Remove from the heat and using a hand mixer or stand mixer with the whisk attachment, whisk the egg-sugar mixture on high speed until pale, thick and tripled in volume (about 6–8 minutes). The ribbon stage should be visible when you lift the whisk.

Sift 75 g flour over the whipped eggs in two additions, gently folding with a rubber spatula after each addition to avoid deflating the batter. Add a pinch of salt and fold to combine.

Fold in the 30 g melted cooled butter and 1 tsp vanilla extract gently until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 18–22 minutes or until the cake is golden and springs back lightly in the center. A skewer inserted should come out clean. Do not overbake to keep the sponge tender.

Cool the cake in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Once cooled, trim the top if needed and slice the sponge horizontally to make two thin layers, or cut into rounds to fit plated portions.

Place 150 g sugar and 40 ml water in a small saucepan. Clip a candy thermometer to the side and bring to a boil over medium-high heat without stirring. Wash down the sides with a wet pastry brush if necessary. Heat until the syrup reaches 118–121°C (244–250°F) for a stable Italian meringue.

While the syrup is heating, combine 3 room-temperature egg whites and 1 tsp cream of tartar in the bowl of a stand mixer. Whip on medium speed until soft peaks form.

When the sugar syrup reaches 118–121°C, remove from heat. With the mixer running on low-to-medium speed, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the whipped egg whites. Avoid pouring directly onto the whisk to prevent splattering.

Once all syrup is incorporated, increase mixer speed to high and whip until the meringue has cooled to near room temperature and is glossy with stiff peaks (about 6–8 minutes). Add 1 tsp vanilla during the final minute. Taste to ensure no hot spots remain.

Keep the Italian meringue at room temperature briefly; for assembly it should be spreadable but stable.

If serving plated individual portions: cut the sponge cake into rounds (use a ring mold) or into rectangular pieces. Place a sponge round on each plate.

Spoon or pipe a generous layer (about 2–3 tbs) of Italian meringue over the sponge to form a shallow well or dome, leaving a center cavity for the sorbet. If desired, torch the surface briefly with a kitchen torch for color — move continuously to avoid melting the meringue and sorbet.

Scoop the raspberry sorbet (about 3–4 tbs or one quenelle) and place it in the meringue well or alongside the meringue-topped sponge. Work quickly so the sorbet does not melt.

Scatter fresh raspberries around the plate, dust lightly with 1 tbs powdered sugar, and garnish with mint leaves.

Serve immediately so the contrast between crisp meringue, tender sponge and cold sorbet is enjoyed. If preparing in advance, keep sorbet frozen and assemble just before serving; meringue can be made earlier and stored covered at room temperature for a few hours.