Black and White Cake

Grease a 10x25cm English cake pan and line with parchment paper. Reserve

Cream Black

Melt the chocolate in a double boiler, then add the butter, black coffee, grated ginger, and mix well

Place half of the cream in the prepared pan

Add the dissolved gelatin, coffee, and heavy cream. Reserve

Massa

Mix the milk with brandy

Coarsely chop the biscuits and moisten them in the milk mixture

Spread half of the biscuit mixture over the cream in the pan, then top with the remaining cream

Cool and freeze

Cream White

Melt the white chocolate in a double boiler, then remove from heat and add the milk, dissolved gelatin, and heavy cream

Remove the cake pan from the freezer, add half of the white cream, and top with the remaining biscuit mixture

Cover with the remaining white cream and refrigerate until firm

Cobertura

In a saucepan, combine water and black coffee

Bring to a simmer over low heat and cook without stirring until it reaches a syrupy consistency

Add the warm syrup to the egg whites while still hot and beat until cold and stiffened

Cover the cake with the marshmallow and drizzle with chocolate syrup.