Suspiro Cakes

Preparation

Suspiro 1.0

Step 1: Preheat the oven to a low temperature

Place the egg whites and sugar in a saucepan over low heat, stirring constantly until the mixture thickens (when tested with a small amount of the mixture between your fingers, it should be smooth without lumps)

Do not let the mixture become too hot, as this may cause the egg whites to cook

Remove from heat and transfer to a bowl

Mix in an electric mixer until the mixture cools and becomes firm

Add lemon juice

2.0: Meringue Preparation

Place the meringue in a pastry bag with a flat tip, and pipe small balls onto a baking paper-lined surface

Bake for one hour or until the meringues are dry and firm without browning

Remove from oven and let cool

Filling 1.0: Filling Preparation

Heat heavy cream until it simmers, then remove from heat

Add chocolate and let stand for five minutes

Mix well to melt the chocolate, then let cool completely

Mix in an electric mixer on low speed until the mixture thickens and becomes aerated

Assembly 1.0: Assembly

Place the filling in a pastry bag with a strawberry tip, and pipe over one of the meringues

Place another meringue over the chocolate, and dust with cocoa powder

Serve at room temperature or chilled.