5 Minute Ode To Napoleons Recipes

CRISP MERINGUE HEART NAPOLEONS

Steps:

• A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed. Whip the egg whites until foamy in a mixer fitted with a whisk attachment. Add the granulated sugar and whip until stiff and glossy, about 3 minutes. Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate.
• Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet. Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp. (The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance.)
• When ready to serve, whip the cream and place in a pastry bag with a star tip. Place 1 meringue heart on a plate then pipe on cream. Top with raspberries and a final meringue. Tuck a mint leaf into each, sprinkle with powdered sugar and serve.

ITALIAN SPONGE CAKES IN 5

Steps:

• Heat the honey, water and lemon zest in sauce pot or in microwave for 45 seconds-1 minute on high. Douse the cakes in equal amounts of sauce. Fill the shells with ice cream and top with sliced berries.

5 MINUTE PRO-QUICK-EROLS (A KNOCK-OFF PROFITEROLE)

Steps:

• Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved.
• Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs.
• Remove lid of the hot fudge and microwave on high 20 seconds. Stir and drizzle over the pro-quick-erols. Serve immediately.