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Millegusti meringue pie




Farina Farina Intera

300 oz

find out more

Egg, egg white

4 unit


3 unit

Blackberry jam

4 spoons

Lemon juice

5 spoons


3 teaspoons


65 oz

Brown sugar

110 oz

Dried pine nuts

55 oz

Egg, yolk

2 unit

Vanilla bean

1 and 1/2 unit

Full fat milk

80 fl oz

Active dry yeast

1 sachet


150 fl oz

Fresh rosemary

2 sprigs

Desserts from Italy - Liguria

Millegusti meringue pie

Millegusti meringue pie

vegetarian with gluten with eggs with lactose with nuts

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Millegusti meringue pie

Meringue cake with pine nuts, lemons and cinnamon, caramelized lemons, rosemary and homemade meringues

Millegusti meringue pie step 1

step 1

Mix the yeast, milk, honey, sugar, cinnamon and chopped rosemary with the vanilla flour.

Millegusti meringue pie step 2

step 2

Beat the egg whites with the sugar, firmly and pour three quarters into the dough.

Millegusti meringue pie step 3

step 3

Roll the dough into a baking dish and place the pine nuts, rosemary and blackberry jam on top

Millegusti meringue pie step 4

step 4

Bake the cake at 170 degrees for half an hour. In the meantime, prepare the syrup by putting ina pot to heat the juice of three lemons with three teaspoons of cinnamon, 90 grams of sugar and water.

Millegusti meringue pie step 5

step 5

Bake some meringue made from the advanced meringue dough for 20 min at 170 degrees

Millegusti meringue pie step 6

step 6

Make caramelize 6 slices of untreated lemons. Decorate the cake with the meringues, the bagna, rosemary cinnamon and caramelized lemons. Good door!

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