* For a pie dish (quiche dish) of 15cm.
give with oil, spread completely with plastic wrap, smooth.
For the parfait, crumble meringue shells in a plastic bag with rolling pin. Stir mascarpone briefly, mix with meringue crumbs. Fold in whipped cream precisely. Pour quantity into prepared mold, freeze with lid closed for 4-5 hours.
For the compote, bring all ingredients to a boil in a wide frying pan, simmer over low heat with lid closed until just tender, 5-10 minutes. Stir carefully from time to time. Remove the pan from the heat, remove the cinnamon stick.
Take the parfait out of the refrigerator. dip it briefly in cold water, turn it out, remove the foil. Cut parfait into 1-2cm thick slices, cut in half crosswise, spread evenly on plates. Arrange the warm or cooled compote next to it and garnish.
Note: Emmental meringue shells have a beige color and taste slightly of caramel. They are available in larger grocery stores and pastry stores.
Invert.
Our tip: Use high-quality red wine for an especially fine taste!
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