NAPOLEON OF WHITE FRAISES DES BOIS AND GOLDEN RASPBERRIES WITH PINK PEPPERCORN MERINGUES AND THYME
Source: Charlie Trotter's Desserts
Servings: 6

3 egg whites
1/2 cup plus 2 tablespoons granulated sugar, divided use
2 tablespoons pink peppercorns
1 1/4 cups milk
2 tablespoons heavy cream
2 teaspoons chopped fresh thyme
4 egg yolks
1 1/2 tablespoons cornstarch
1 tablespoon unsalted buffer
2 tablespoons creme fraiche
2 to 3 thyme sprigs
1 tablespoon confectioner's sugar
ASSEMBLY:
2 cups fresh golden raspberries
2 cups white fraises des bois

TO MAKE THE MERINGUE:
Whisk the egg whites until they form soft peaks. Add 6 tablespoons of the granulated sugar and whisk until stiff. Spread the egg whites about 1/8-inch thick onto a Silpat-lined or nonstick half sheet pan.

Crush the pink peppercorns and rub two-thirds of them through a sieve over the meringue.

Bake at 225 degrees for 1 to 1 1/2 hours, or until lightly colored and dry. Remove the pan from the oven. Place the meringue on a cutting board while still warm and use a long, serrated knife to cut the meringues into 1 by 3-inch rectangles.

TO MAKE THE CREAM:
Prepare an ice water bath.

Bring the milk, cream, and chopped thyme to a boil in a saucepan.

Whisk together the egg yolks, the remaining 4 tablespoons of granulated sugar, and the cornstarch in a small bowl. Slowly pour in some of the hot cream mixture to temper the eggs. Pour the egg mixture into the cream and bring to a boil, whisking continuously. Strain through a fine-mesh sieve and whisk in the butter. Cool over the ice water bath, stirring occasionally, until chilled.

Fold in the creme fraiche just prior to serving.

TO PREPARE THE THYME GARNISH:
Toss the thyme sprigs with the confectioners' sugar until coated and shake in a sieve to remove the excess sugar.

ASSEMBLY:
Place 1 meringue rectangle in the center of each plate. Top with a spoonful of the cream mixture and some of the golden raspberries. Place a meringue rectangle on the berries and spoon on some of the cream mixture. Arrange the white fraises des bois on the cream and top with another meringue rectangle. Spoon some of the cram on top of the meringue and sprinkle the thyme sprigs over the top and around the base of the dessert. Rub the remaining pink peppercorns through a sieve over the top of the cream and around the plate.