Sinadaran:
250 g na mangoro mangoro
50 cc na ruwan lemu
160 g na sukari
7 g na gelatin da ba a bayyana shi ba
250 cc na kirim mai nauyi
100 cc na Ruwa
80 g na fata
1 Zakin zuma
Shiri:
Yi meringue na Italiyanci: sanya sukari a cikin karamin tukunyar ruwa da ruwa, a tafasa har sai ya kai 118 ° C. A gefe guda kuma, a doke fararen a cikin kwanon da ke tallafawa zafi har sai kumfa.
Zuba musu, syrup ɗin a zaren zare, ana bugawa koyaushe har zafin kwanon ya sauka. Sanya mangwaron mangoro zuwa meringue na Italiya. Shayar da gelatin a cikin ruwan lemu da zafi ba tare da tafasa ba.
Sanya shi a cikin meringue tare da zest din lemon. Na gaba, doke cream ɗin zuwa matsakaicin matsayi kuma haɗa shi cikin shiri na baya tare da ƙungiyoyi masu ɓoyewa. Cika gilashin kuma saka su a cikin firinji na tsawon awanni 6.
Yi aiki tare da mangoro, kirim mai tsami da ganyen mint.