Recipe for Lemon-Orange Meringue Cream

Prepare the lemon and orange cream. In a stainless steel saucepan, pour in the egg yolks and the whole egg. Add unrefined sugar.

Mix well with a whisk and add the zest of two lemons, their juice, and the orange juice. Add the butter cut into cubes and the cream of barley.

Whisk together and place on the heat. While continuously whisking, wait for the cream to thicken and reach the desired texture. Remove from heat and let cool in the refrigerator.

To finish, prepare 4 nice glasses. Pour the cream into the bottom of the glasses. Top with the firm meringue. Dust with unsweetened cocoa. Place your glasses in the refrigerator until serving.