Double cream - meringues!

[demi]

I want to make meringues for a desert for some French friends. The making of the meringues is no problem but (when in UK) I always filled them with whipped double cream.

Can any one tell me what I can use here??

[exile]

Elle et Vire produce Crème à fouetter et Mascarpone.

It is not widely available here but our Auchan hypermarket stocks it most of the time. Pink cartons in the chill section.

Auchan also produce a long life 35% cream; which should just whip up - but I have never tried to do it.

Alternatively Mascapone on its own should whip up.

[exile]

And to add
In Germany we used DR Oetker Sahnesteif. I have never seen it in France but Amazon could well be your friend. You add it to cream to produce a stiffer mix. It works but will slowly return the cream to a more liquid state so needs to be used the same day and preferably just before serving.

Contains dextrose, modified starch and calcium phosphate - so if you are picky about using ultra-processed ingredients, it is probably not for you.

[Bayleaf]

Another big fan of mascarpone here! We use it for making tiramisu (mixed with a little runnier cream), and it's great with the xmas mince pies - mixing in a little icing sugar also adds a little sweetness to the cream, but it's probably fine just to dollop some on each meringue. Mmmmmmm!

[demi]

Many thanks. I'll post you each a filled meringue...........