Difficulty:[usr 2]
Biscuit:Separate the yolks from the whites of 4 eggs. Whisk the yolks with 80 g of sugar until white, add 80 g of flour, incorporate the egg whites adding 30 g of melted butter.
Spread on buttered paper, cook for 7 minutes at 160°C. Unmold on a damp cloth. Leave to cool.
Cream:Whisk 8 egg yolks with 120 g of sugar until doubled in volume. Put in a bain-marie while continuing to whisk and adding the wine and the juice of the 2 lemons, mix well then incorporate the gelatin off the heat, leave to cool.
Spread the cream on the biscuit, scatter pomegranate nuggets on top, then roll into a cylinder, wrap in cling film and set aside in the cold.
Meringue:Boil 100 g of sugar with 10 cl of water. Beat 2 egg whites, pour the boiling syrup over them until completely cooled. Spread the meringue over the log using a spatula, color with a blowtorch.
Garnish with figs, candied lime zest and candied starfruit slices.
A creation of Chef Hubert.
