The cake is totally “gluten free”. it is made of an almond success sponge that I will use as a Swiss roll, a lemon and ginger curd, Chantilly cream and a raspberry jelly centre. I finished the cake with an Italian meringue, and fresh raspberries.
This recipe is ideal for your Christmas dinner or lunch. this light dessert is ideal to finish on a sweet bite with the freshness of fruits. This delicate meringue is crunchy outside and a pillow tecture inside. It is topped with fresh berries, passion fruit, Macarons, Chocolate mint and coral crisp.