Prepare a meringue with 8 tablespoons of sugar and 6 egg whites. Add 8 tablespoons of Porto wine and cook over low heat, stirring constantly, until it thickens, without boiling. Beat 4 egg whites until stiff. Soak 6 white gelatin sheets in 1/2 cup of Porto wine at room temperature. Add this to the cream once chilled. Beat half a liter of heavy cream with 3 tablespoons of sugar, 250 grams of crystallized fruit, chopped, and raisins soaked in liqueur. Combine 130 grams of grated chocolate and mix gently. Grease a mold with buttered paper. Place half of the meringue mixture in the mold, followed by all of the heavy cream mixture, and top with the remaining meringue mixture. Refrigerate for 5 to 6 hours. Unmold over a plate and garnish with whipped cream and crystallized fruit.
Prepare a meringue with 8 tablespoons of sugar and 6 egg whites. Add 8 tablespoons of Porto wine and cook over low heat, stirring constantly, until it thickens, without boiling. Beat 4 egg whites until stiff. Soak 6 white gelatin sheets in 1/2 cup of Porto wine at room temperature. Add this to the cream once chilled. Beat half a liter of heavy cream with 3 tablespoons of sugar, 250 grams of crystallized fruit, chopped, and raisins soaked in liqueur. Combine 130 grams of grated chocolate and mix gently. Grease a mold with buttered paper. Place half of the meringue mixture in the mold, followed by all of the heavy cream mixture, and top with the remaining meringue mixture. Refrigerate for 5 to 6 hours. Unmold over a plate and garnish with whipped cream and crystallized fruit.
