A rich dessert of meringues smothered in whipping cream and chocolate.
Ingredients: Yields 6 servings
From the cheesemarket:
100 g egg whites
200 g single cream (35% fat)
From the grocer’s:
150 g confectioner’s sugar
80 g granulated sugar
5 g vanilla sugar
- Make the meringues: Whisk the egg whites, gradually add the granulated sugar. Once the whites are stiff, mix in the confectioner’s sugar with a spatula.
- Pipe out onto greaseproof paper using a frosting bag with a nozzle. Bake at 130°C for 1 hour 15 minutes. Store in a dry place.
- Whisk the cream with half of the granulated sugar plus the vanilla sugar. Once the cream is firm, add the remaining left over. Keep refrigerated.
- Grate a chocolate bar.
- Place a layer of whipped cream on a meringue, a couple of crushed roasted hazelnuts, add a second meringue onto the top, cover the entire cake with whipped cream, and top with chocolate shavings.
Tip: To avoid this dessert being over-sweet, prefer dark chocolate (75% cocoa) since the cream and meringues are already high in sugar content.