6 egg whites
1/2 teaspoon of cream of tartar or active dry yeast
2 cups of sugar
1 cup of cold whipped cream (240 ml) or 2 cans of heavy cream (600 ml)
360 g of bittersweet chocolate, cut into pieces
1 tablespoon of instant coffee powder
4 tablespoons of hot water
1 teaspoon of vanilla extract
6 egg whites
1/2 teaspoon of cream of tartar or active dry yeast
2 cups of sugar
1 cup of cold whipped cream (240 ml) or 2 cans of heavy cream (600 ml)
360 g of bittersweet chocolate, cut into pieces
1 tablespoon of instant coffee powder
4 tablespoons of hot water
1 teaspoon of vanilla extract
Make this recipe the night before
Preheat the oven to a low temperature (130°F)
Line two baking sheets with parchment paper
Beat the egg whites with cream of tartar or active dry yeast until stiff and shiny
Add 2 tablespoons of sugar at a time, beating until stiff peaks form
Shape four circles of about 20 cm in diameter on the prepared baking sheets using a piping bag
Bake for 1 hour
Turn off the oven and let the meringue sit in the oven with the door closed for another hour
Remove from the oven and let cool
If using cold whipped cream, beat it until stiff
In a bowl, place the heavy cream
Melt the chocolate in a double boiler
Add the instant coffee powder and hot water
Beat until smooth and warm
Combine the heavy cream and vanilla extract, mixing carefully
Refrigerate for 30 minutes to thicken slightly
Place a meringue on a plate to be served
Spread a layer of chocolate mixture over the meringue, repeating with layers of meringue and chocolate, finishing with a layer of chocolate
Refrigerate overnight
Serve in slices as if it were cake
Makes 8 servings
Variation: Instead of meringue circles, you can make tartlets: place 2 1/2 tablespoons of meringue to form a foundation of 9 cm in diameter
Use a piping bag to shape buns around the foundation
Bake according to recipe
Fill the tartlets with chocolate cream
Makes 17 tartlets.
