Ingredients

• 8 kiwis
• 150 g. sugar
• 3 egg whites
• 125 g. mascarpone

• 20 cl cold heavy cream
• 75 g. sugar
• 1 vanilla bean

Directions

1. In top of double boiler, beat egg whites with 150 g. sugar.
2. Heat water in bottom of double boiler and then put egg mixture over it, beating until egg whites become firm.
3. Remove top from the bottom of the pot and continue beating egg whites until they are cool.
4. Preheat oven to 100 C.
5. On cookie sheet, covered with parchment paper, form 12 circles about 10 cm in diameter and about 1/2 cm thick.
6. Put in the oven for 3 hours, then turn off the oven and let them cool in the oven.
7. Beat the cream until it is firm, then add the rest of the sugar and beat again to obtain a whipped cream.
8. Split the vanilla bean lengthwise and scrape out the seeds, which you add to a bowl with the mascarpone.
9. Gently add the whipped cream to the mascarpone in 2 batches and mix until light and fluffy.
10. Peel the kiwis and cut them into round slices.
11. To serve, put a little cream mixture on 8 of the meringue disks and put kiwis on the cream.
12. Put 4 on top of the 4 others, then top each with a plain meringue disk.
13. Decorate tops with a little cream and perhaps a strawberry.