A layer of pork-fat (square or rectangular
1 brick of chocolate or strawberry sorbet
4 egg whites
1/2 cup sugar
a tablespoon of vanilla
A layer of pork-fat (square or rectangular
1 brick of chocolate or strawberry sorbet
4 egg whites
1/2 cup sugar
a tablespoon of vanilla
Cut the cake to resemble the shape of the sorbet block, slightly larger
Leave the sorbet block extremely firm in the freezer; if necessary, increase the cold storage temperature
Beat the egg whites until stiff peaks form, gradually add sugar, then whisk in vanilla, and beat well until it reaches meringue-like consistency
Place the sorbet on top of the pork-fat layer and cover with ample meringue
Bake in a hot oven and let it quickly golden brown
If desired, serve with chocolate sauce.
