Recipe: Dacquoise with Strawberries and Verbena

1 Preheat the oven to 170°(th6)

2 Whip the egg whites into stiff peaks, gradually adding the caster sugar.

3 Pour into a bowl and mix in the ground almonds (good quality!) and icing sugar.

4 Gently combine the 2 preparations and place them in a ring on parchment paper.

5 Bake for 35 minutes, remove and let cool, then turn it over onto the serving plate, dampen the paper to remove it.

6 Prepare the pastry cream by blanching the egg yolks and sugar, then when the mixture becomes fluffy you can pour in the cornstarch, then slowly add the milk that has been previously heated with the verbena infused in it, return the preparation to the heat, constantly whisking until it thickens, then let it cool and spread the pastry cream on the Dacquoise and arrange the strawberries.

7 Gently heat the jelly with a tablespoon of water, then dip a food brush into it and coat the strawberries to make them shine.
Chill before serving. Enjoy!