Spring Cup

Method

1. Heat cream with sugar and vanilla until boiling. Add squeezed gelatin and dissolve. Remove from heat, add basil and let infuse 5-10 minutes.
2. In a bowl, combine mascarpone and the warm infused cream. Emulsify for one minute. Cover with plastic wrap and refrigerate overnight.
3. For the meringue: Egg whites at room temperature or warm (max 40°C). Whip the egg whites, add sugar in three additions (ratio 1:2). Whip until stiff peaks form (about 10 minutes).
4. Pipe the meringue into desired shapes. Bake at 80°C for 1.5-2 hours, then dry in the turned-off oven.
5. Before serving, whip the mascarpone cream until smooth and stable. Crumble some meringue and mix in.
6. Prepare strawberries: Cut strawberries, macerate with powdered sugar, lemon juice and zest, and a little basil. Let rest 20-30 minutes.
7. Assemble cups: Layer cream, strawberries, meringue pieces. Repeat. Finish with a basil leaf and a strawberry.
8. Serve.