Pandișpan pufos și aromat cu struguri proaspeți de toamnă, parfumat cu vanilie și coajă de lămâie. Un desert tradițional românesc simplu și delicios.
Preparation method
Preparing the ingredients
Wash the grapes thoroughly under cold running water, pick the grapes off the stems, and dry them with a paper towel. Cut larger grapes in halves (removing seeds if necessary) and set them aside.
Preheat the oven to 180°C and line a baking tin (approximately 20x30 cm) with baking paper. Separate the egg whites from the egg yolks into two clean bowls.
Preparing the batter
Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the granulated sugar and continue beating until you get a glossy, firm meringue.
Chef's tip
To prevent the grapes from sinking completely to the bottom of the tin, you can lightly toss them in a little flour before placing them on top of the batter.
Use room-temperature eggs to achieve a much firmer and more voluminous meringue.
15 min
Under an hour
