Tropska beze torta ( Tropical fruit vacherin)

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Ostalo mi je dosta belanaca jer sam pre par dana pravila sladoled, a beze kolaci su savrsen nacin da se utrose. Ovo se uvek jako brzo pojede a bude fino i lagano. Korice su sa kokosom, krema sa rumom i cokoladom, pa je ukus jako lep u kombinaciji sa vocem koje je na vrhu torte. Nije je ni tesko napraviti, bude relativno brzo gotova ako izostavimo susenje u rerni koje zapravo najduze traje.


Za korice:
6 belanca
200 gr. secera
10 kasika kokosa
















Nacrtajte 3 kruga velicine 20 cm. na pek papiru.
Rernu ugrejte na 140C. Belanca ulupajte u cvrst sneg sa secerom, pa pazljivo umesajte kokos. Spricem sa zvezdastim nastavkom pravite puslice dok ne ispunite sva tri kruga.
Susite u rerni sat i po, iskljucite i ostavite da se ohladi. Dok se korice hlade napravite kremu.

Za kremu:

85 gr. cokolade
3 zumanca
3 kasike vode
1 kasika ruma
4 kasike secera
500 ml. slatke pavlake
voce po izboru (kivi, ananas, papaja)

Susite u rerni sat i po, iskljucite i ostavite u rerni da se ohladi. Dok se korice hlade napravite kremu.
Usitnjenu cokoladu, vodu, rum i zumanca otapajte na pari neprestano mesajuci. Potrebno je samo da se cokolada otopi. Ostavite da se hladi a vi ulupajte slatku pavlaku sa 4 kasike secera.
U dve trecine krema umesajte smesu od topljene cokolade, a trecinu ostavite da naspricate tortu.
Svaku koricu nafilujte nadevom od cokolade, poslednju koricu dekorisite u krug slatkom palvakom koju niste umesali sa cokoladom, i na sredinu stavite malo naseckanog voca.

Tropical fruit vacherin

Ingredients:
6 egg whites
1-1/4 cups fine sugar
3/4 cup shredded coconut

Draw 3 circles, each 8 inches/20cm across, on baking parchment and place on cookie sheets.
Whisk the egg whites until standing in soft peaks, than gradually whisk in half of the sugar and continue whisking until the mixture is very stiff and glossy. Carefully fold in the remaining sugar and the coconut.
Spoon the mixture into a pastry bag fitted with a star tip and cover the circles with piped swirls. Bake in a preheated oven 275F/140C, for 1-1/2 hours. Without opening the oven door, turn off the oven and let the meringues cool inside the oven, then peel away the baking parchment.
While the meringues are cooling, make the filling.

3 oz/85 g. dark chocolate
3 egg youlks
3 tbsp water
1 tbsp rum
4 tbsp fine sugar
2 cups heavy cream
selection of tropical fruits, sliced or cut into bite-sized pieces.

Place the chocolate pieces, egg yolks, water, rum and sugar in a small bowl and place it over a pan of gently simmering water. Cook over a low heat, stirring, until the chocolate has melted and the mixture has thickened.
Whip the cream and fold it into the chocolate mixture. Sandwich the meringue layers together with the chocolate mixture. Place the remaining cream in a pastry bag fitted with a star tip and pipe around the edge of the meringue. Arrange the tropical fruits in the center.