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Bird's Nests with Vanilla Cream

Cooking time: 60 minutes
Servings: 6

Bird's nests are small works of art made from crispy meringue, rich vanilla cream, caramelized nuts, and fresh strawberries. These delicate cakes are perfect as an elegant dessert or as a sweet ending to a festive occasion.

Bird's Nests with Vanilla Cream

Ingredients

  • 3 egg whites
  • 200 g sugar
  • 200 ml cream
  • 3 tbsp powdered sugar
  • 3 tbsp vanilla sugar
  • 4 tbsp Greek yogurt
  • 50 g walnuts
  • 50 g almonds
  • 2 tbsp sugar
  • Strawberries

Instructions

  1. Whisk the egg whites until stiff and gradually add the sugar while whisking.
  2. Pipe 6 large bird's nests with a decorative nozzle onto a baking sheet lined with parchment paper.
  3. Bake the bird's nests at 125°C (convection) for 25–30 minutes and let them cool in the oven.
  4. Whisk the cream and gradually add the vanilla sugar and powdered sugar until it becomes a thick cream.
  5. Add Greek yogurt and continue whisking.
  6. Finely chop the nuts and toast them in a dry pan over high heat.
  7. When the nuts are well browned, sprinkle the sugar over them just enough to caramelize around the nuts.
  8. Chop the nuts again.
  9. Distribute the vanilla cream on the bird's nests, sprinkle with crunch, and top with fresh strawberries.

Bird's Nests with Vanilla Cream

Cake and sweets
Bird's Nests with Vanilla Cream

Bird's nests are small works of art made from crispy meringue, rich vanilla cream, caramelized nuts, and fresh strawberries. These delicate cakes are perfect as an elegant dessert or as a sweet ending to a festive occasion.

Posted on 8/30/2024

Servings

6

Total time

1 hour

Servings

6

Total time

1 hour

Ingredients

•
3 egg whites
•
200 g sugar
•
200 ml cream
•
3 tbsp powdered sugar
•
3 tbsp vanilla sugar
•
4 tbsp Greek yogurt
•
50 g walnuts
•
50 g almonds
•
2 tbsp sugar
•
Strawberries

Instructions

1

Whisk the egg whites until stiff and gradually add the sugar while whisking.

2

Pipe 6 large bird's nests with a decorative nozzle onto a baking sheet lined with parchment paper.

3

Bake the bird's nests at 125°C (convection) for 25–30 minutes and let them cool in the oven.

4

Whisk the cream and gradually add the vanilla sugar and powdered sugar until it becomes a thick cream.

5

Add Greek yogurt and continue whisking.

6

Finely chop the nuts and toast them in a dry pan over high heat.

7

When the nuts are well browned, sprinkle the sugar over them just enough to caramelize around the nuts.

8

Chop the nuts again.

9

Distribute the vanilla cream on the bird's nests, sprinkle with crunch, and top with fresh strawberries.


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