Ingredients
| 12 AP Donut Berliner 24 x 45g 50103365 |
| 350g Pinnacle Lemon Filling |
| 15kg 50106377 |
| 250g Pinnacle Bavarian |
| Filling 10kg 50105383 |
| 100g Pinnacle Meringue |
| Powder 1kg 60105341 |
| 670g Water |
| 800g Caster sugar |
| 800g Caster sugar (additional) |
| Plus Zest of lemon, to garnish |
METHOD
- Refresh Berliners at 200ºC for 5–6 minutes, or thaw straight from the box.
- Combine Lemon Filling and Bavarian Filling in
mixing bowl using whisk, then add to piping bag. - Cut a small hole in the donut using knife and pipe
filling into donuts (about 50g). - In a mixer, combine Meringue Powder, water and
first amount of caster sugar and mix on 1st speed for
1 minute. Then mix on 3rd speed for 8 minutes. - Slowly add additional caster sugar, and mix on 3rd
speed for 6 minutes until smooth, fluffy and glossy. - Top donuts with meringue using pallet knife or
piping bag with star nozzle. - Toast meringue with blow torch or 220ºC oven for
1–2 minutes. Garnish with lemon zest.