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)
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
And break the chocolate until desired sizees
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
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
Bake at 100C 1 hr
Now prepare the chantilly cream
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.
The cream is done
Now put together the desert...'le merveilleux'
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
Put a big heap of cream
Cover with a 3cm meringue and press
Cover the 2 meringues and make a sort of a dome
Then put the Chocolate on the cream and put in the freezer.
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 ?????