Meringue

Step 1: Pipe the meringue in spirals with a 9mm plain nozzle 5.5mm diameter and bake at 100° for 120 mins

Pate a bombe

Step 2: Whip the 50g of sugar and yolks together.

Step 3: Heat the sugar and water to 118° and slowly pour over the egg mixture.

Blackberry parfait

Step 4: Mix 900g of the parfait mix with the blackberry puree

Vanilla parfait

Step 5: Add 1 vanilla pod and essence to 1100g of parfait mix

Finish

Step 6: Spread a fine layer of italienne meringue with a palette knife on the acetate

Step 7: line the ring with the meringue facing in

Step 8: fill a third of the ring with vanilla parfait

Step 9: place the sponge, soaked in violet syrup and then finish with the blackberry parfait and top with the dried meringue

Mickael Weiss' blackberry and vanilla parfait