6 egg whites
18 tablespoons of sugar
ice cream
unsweetened coffee
Chocolate Mousse: 120g of dark chocolate, 2/3 cup of water, 1 cup of sugar, 1 teaspoon of vanilla
6 egg whites
18 tablespoons of sugar
ice cream
unsweetened coffee
Chocolate Mousse: 120g of dark chocolate, 2/3 cup of water, 1 cup of sugar, 1 teaspoon of vanilla
Beat the egg whites until fluffy
Gradually add sugar and beat well to form a meringue-like consistency
Grease a baking dish and dust with wheat flour
Form large meringues using a spatula or circles with a piping bag
Bake in a slow oven until lightly browned, then let cool
Chill the ice cream and add unsweetened coffee to taste
Combine the mixture well (the coffee should be strong)
Refrigerate until set again
If possible, buy pre-made coffee ice cream
Prepare the chocolate mousse: Melt the chocolate with water in a saucepan over medium heat
Add sugar and whisk constantly until thickened
Add vanilla and mix well
To serve the dessert, place a scoop of ice cream on top of the meringue and cover with the chocolate mousse
Garnish with a cherry in syrup, if desired
Serves 6-8 people.
