Chef Andrea Berton offers a sweet version of the quintessential Italian dish: Pizza meringue, raspberry and wild strawberries, served in an elegant black package that transforms traditional take-out pizza boxes into a treasure chest. Follow below to learn how to make this sweet treat at home.
Ingredients for four people
For the methylgel base
For the raspberry meringue
For the white meringue
For the mozzarella jelly
For the tomato compote
Procedure
For the methylgel base
Emulsify and let stand for 48 hours in the refrigerator.
For the raspberry meringue
Whip the egg white with the albumin for five minutes. Add the syrup and whip for 10 minutes. Add the raspberry powder and whip for another three minutes, then add the methylgel base and whip for four minutes. Dress the meringue with the help of a round mold 8 cm in diameter on baking sheets lined with baking paper.
For the white meringue
Whip the meringue following the same procedure. Dress it around the raspberry meringue circles, taking care to create a ”pizza frame” effect. Set to dry at 50° for 24 hours. Using a blowtorch, color the edge of the pizzas.
For the mozzarella jelly
Emulsify the mozzarella water with the jota and bring it to 85 C°. Cool immediately and allow to gel.
For the tomato compote
Cook everything until a compote is obtained. Allow to cool. Remove the vanilla and blend until smooth and homogeneous.
To serve
Dissemble the tomato compote, mozzarella jelly and strawberries on the meringue pizza. Finish with a sprinkling of oregano powder and the basil leaves.