Red Currant Meringue Entremets


1 min read

Serving: Makes 6x 18cm
Cooking time: 45 minutes

Vanilla Biscuit Sponge:

  • 75g egg yolks
  • 190g eggs
  • Vanilla seeds
  • 12,5g invert sugar
  • 175g sugar (A)
  • 40g sugar (B)
  • 110g egg whites
  • 105g T55 flour

Cottage Cheese & Red Currant Mousse:

  • 50ml milk
  • 150g cottage cheese
  • 125g red currant puree
  • 25g sugar
  • 6g gelatine powder (200 Bloom)
  • 60g water for dissolving gelatine
  • 250ml Anchor Chef's Classic Whipping Cream

Mixed Berry Compote:

  • 400g frozen mixed berries
  • 55g sugar
  • 5g pectin
  • 50g neutral glazing

Strawberry Sugar Syrup:

  • 100g water
  • 100g sugar
  • 30g strawberry puree

Italian Meringue:

  • 130g sugar
  • 40g water
  • 35g glucose
  • 1 lemon peel
  • 130g egg whites

Vanilla Biscuit Sponge:

  • Whisk together the egg yolks, eggs, inverted sugar, and sugar (A).
  • Whisk the egg whites and sugar (B) in a seperate bowl of the mixer.
  • Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200° C (392°F) for 8 minutes.

Syrup for Soaking:

  • Bring the water, sugar, and strawberry puree to a boil.

Cottage Cheese & Red Currant Mousse:

  • Slowly add warm milk to the melted cottage cheese.
  • Add melted gelatine and red currant puree. Cool till 35°C and fold in the whipped Anchor Chef's Classic Whipping Cream (soft peak).

Mixed Berry Compote:

  • Mix the ingredients together, cook till 105°C.
  • Mix with neutral glaze.

Italian Meringue: 

  • Bring sugar, glucose, water, and lemon peel to boil 118°C (soft boil).
  • Poor slowly on mixing egg whites till cold and fluffy.


  • Insert the soaked and frozen biscuit sponge into the mousse. Make layers of the mousse and soaked sponge. 
  • Chill in a blast freezer and glaze onto the tarts.
  • Apply the Italian Meringue, torch with a blowtorch, and apply the mixed berry compote.


  • Add fresh berries for decoration.



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