Nougatine with Forest Fruits

For the nougatine

• 330 g ground almonds
• ½ teaspoon baking powder
• 170 g sugar
• 6 egg whites
• 6 drops lemon juice

For the pastry cream

• 6 egg yolks
• 100 g sugar
• 25 g flour
• 30 g cornflour
• 600 ml whole milk
• 2 vanilla sachets
• 100 g butter, cut into cubes

For decoration

• Forest fruits (berries)
• Fresh fruits of your choice
• Coarsely chopped pine nuts

For the nougatine:

1. Place the ground almonds in a bowl and add the baking powder and 3 tablespoons of sugar. Mix well. Whisk the egg whites in a mixer and once they start to turn white, add the lemon juice and the remaining sugar. Continue until a firm meringue forms.
2. Stop the mixer and, using a spatula, gently fold the almonds into the meringue with soft upward movements. On 3 sheets of baking paper, shape the layers according to the serving platter you will use, and spread the nougatine evenly with a spatula.
3. Bake in a preheated oven at 170°C for about 45 minutes or until golden. Allow them to cool completely and wrap with cling film.

For the cream

4. Heat the milk with 2 tablespoons of sugar. Whisk the egg yolks with the remaining sugar and add the flour and cornflour until a smooth cream forms.
5. Gradually add the hot milk to the mixture while stirring, then return it to the saucepan and cook, stirring continuously, until thickened.
6. Remove from heat and add the butter. Transfer the cream to a tray and cover with cling film to cool completely.

Assembly:

7. Spread a spoonful of cream on the base of the serving platter (to stabilize the dessert). Place one nougatine layer on top, then cream, fruits, and pine nuts.
8. Repeat the same process until all ingredients are used.
9. Decorate as desired.