Swiss meringue:
90 g protein (3 pieces)
90 g sugar (3.2 oz)
90 g powdered sugar (3.2 oz)
✔️Prepare Swiss meringue.
1. Turn oven to 180F with convection.
2. Mix the egg white with the sugar and powdered sugar, place in a steam bath, hold to let the sugar dissolve.
3. Whisk until stiff.
4. Use a piping bag with a closed star nozzle with a diameter of 8 mm.
5. Place in the oven for 1.5 hours.
✔️Cream Charlotte:
100 ml milk (3.3 fl.oz)
50 g eggs (1 egg)
100 g sugar (3.6 oz)
1/3 vanilla pod
150 g butter (1/3 lb)
✔️Prepare the Charlotte cream.
1. Mix the milk, sugar and egg and place over a low heat. Bring to a boil with constant stirring.
2. Cover with foil in contact, leave to cool.
3. Beat the butter until fluffy, add in portions the base for the cream, beat again.
4. Transfer the cream to a pastry bag with a closed star nozzle.
Assemble the cakes.
Pipe the cream onto one half of the meringue, cover the other half with the cream.