Snapguide
STEPS
INGREDIENTS
First: prepare the chocolate chips or mosaics. Put on the oven on 100C to bake the meringue

First: prepare the chocolate chips or mosaics. Put on the oven on 100C to bake the meringue

on a parchment lined tray put the chocolate in one layer in and in the oven . 5 mins. (While the oven is heating)

on a parchment lined tray put the chocolate in one layer in and in the oven . 5 mins. (While the oven is heating)

Chocolate melted

Chocolate melted

Let it cool down . Then put in the freezer

Let it cool down . Then put in the freezer

When frozen cold fold the parchment paper in all directions until you get the chocolate peices desired

When frozen cold fold the parchment paper in all directions until you get the chocolate peices desired

And break the chocolate until desired sizees

And break the chocolate until desired sizees

Then prepare the meringues

Then prepare the meringues

start with  Making a template of circles. 4 and 3 cm. I make 10 circles 4 cm and 10 circles 3cm. Or bigger sizes if desired

start with Making a template of circles. 4 and 3 cm. I make 10 circles 4 cm and 10 circles 3cm. Or bigger sizes if desired

Make the meringue.

Make the meringue.

You can dispose the meringue discs with a spoon. Or with a ziplock or with a pastry bag if you have. No special design is needed as the meringue discs will be completely covered with cream

You can dispose the meringue discs with a spoon. Or with a ziplock or with a pastry bag if you have. No special design is needed as the meringue discs will be completely covered with cream

Bake at 100C 1 hr

Bake at 100C 1 hr

Now prepare the chantilly cream

Now prepare the chantilly cream

Ingredients for the Chantilly 500 cl double cream, 250g mascarpone and 60g icing sugar. And som flavoring if desired.

Ingredients for the Chantilly 500 cl double cream, 250g mascarpone and 60g icing sugar. And som flavoring if desired.

250g Mascarpone+60g icing sugar. Mix untill homogenous. Add the very cold 500 ml full fat double cream.

250g Mascarpone+60g icing sugar. Mix untill homogenous. Add the very cold 500 ml full fat double cream.

The cream is done

The cream is done

Now put together the desert...'le merveilleux'

Now put together the desert...'le merveilleux'

Take a big 4cm meringue as a base

Take a big 4cm meringue as a base

A good idea would b to use a parchment paper base. It would b easier to manipulate and store. So.... Put a bit of cream to fix the meringue on the paper

A good idea would b to use a parchment paper base. It would b easier to manipulate and store. So.... Put a bit of cream to fix the meringue on the paper

Put a big heap of cream

Put a big heap of cream

Cover with a  3cm meringue and press

Cover with a 3cm meringue and press

Cover the 2 meringues and make a sort of a dome

Cover the 2 meringues and make a sort of a dome

Then put the Chocolate on the cream and put in the freezer.

Then put the Chocolate on the cream and put in the freezer.

It is really marvelous

It is really marvelous

  • For the meringue
  • 80.0g Egg white
  • 125.0g Caster sugar
  • For the chantilly
  • 250.0ml Whipping cream
  • 125.0g Mascarpone
  • 50.0g Icing sugar more or less
  • 2.0tsp Vanilla extract
  • For coating
  • 0.0c Chocolate chips or nuts or ?????