Recipe created for the demonstration at Scuola Tessieri
Mix the Italian meringue with the vanilla seeds, then fold in the whipped cream.
Cook everything, bring it to 65 Brix, or reduce it until it weighs 645 grams.
Mix the Italian meringue into the fruit pulp and fold in the whipped cream to lighten the mixture.
Dissolve the dextrose in the egg white, add the brown sugar, and beat everything together.
Dissolve the dextrose in the egg white, add the brown sugar, and beat everything together.
Sprinkle some classic meringue crumbs inside a jar, layer with white semifreddo, add a layer of strawberry filling, cover with a layer of strawberry semifreddo, and garnish with meringue crumbs and strawberry filling.
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