The elegance of meringue meets Brachetto DOC, a sweet red wine from Piedmont

Making meringue is not easy and requires a certain amount of precision. The base is made of crispy meringue discs, obtained by whipping egg whites with sugar until stiff, adding a touch of vinegar or lemon juice to stabilize the mixture. Slow, low-temperature cooking is essential to achieve that airy texture on the inside and crispy on the outside.

Chef Vik prepares the discs in advance, letting them dry slowly to ensure a stable base that doesn’t get soggy with the filling. The result? A meringue that melts in your mouth and perfectly supports the creamy layers of the dessert.

Diplomatic cream and dark chocolate drops

Making the dessert even more luxurious is a velvety diplomat cream: a blend of custard and whipped cream, flavored with vanilla and enriched with dark chocolate drops. This contrast between the sweetness of the cream and the intensity of the chocolate makes the dessert balanced and never cloying.

Each layer is an embrace of textures: the crunchiness of the meringue, the softness of the cream, and the surprise of the dark chocolate chips that melt on the palate.

Pairing with Brachetto DOC Piemonte

A dessert as rich and structured as meringue requires a wine to match. This is where Brachetto DOC Piemonte, a sweet red wine from Azienda Agricola Piero Gatti, comes in. With its fresh and fruity aromatic profile, notes of rose and red fruits, and a delicate effervescence, it’s the perfect companion for meringue.

Chef Vik doesn’t just pair it in the glass: a small Brachetto reduction is also used to lightly moisten the inner layers of the dessert, adding a refined and lingering aromatic touch.

An authentic collaboration rooted in the territory

This recipe is born from the encounter between two entities united by the desire to showcase Piedmont’s excellence: on one hand, the creativity and technique of Chef Vik, who devotes great attention to the quality of his ingredients and his connection to the region; on the other, the experience and passion of the Piero Gatti Farm, which has been producing traditional Piedmontese wines for generations, including the renowned Brachetto DOC sweet red wine.

The use of this wine in the meringue is not just a food pairing, but a tribute to local winemaking traditions. The choice to include it in the recipe reflects a sincere attention to local products and demonstrates how wine can become an ingredient, inspiration, and added value within a dessert.

Chef Vik, through his recipes, demonstrates the importance of expressing the flavors of a region not only with words, but also with the raw materials that represent it. Brachetto, with its aromatic characteristics, fits naturally into his culinary offering, offering a harmonious balance between sweetness and freshness.

A dessert to remember

This meringue pie isn’t just a dessert: it’s a little work of art. Perfect for concluding an important dinner, celebrating a special occasion, or simply treating yourself, it represents the perfect combination of pastry technique and quality ingredients.

It’s precisely in this balance of flavors and values ​​that the synergy between Chef Vik and the Piero Gatti Farmhouse is best expressed: a collaboration that transcends the kitchen, transforming into an authentic tale of Piedmont, made of passion, respect, and a constant pursuit of beauty.