Marina | Let the Baking Begin

By foodiva

Ingredients

• 10 egg whites
• 1.5 cups sugar
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2.5 cups whipping cream
• 1 cup sour cream
• 1/4 teaspoon citric acid or 1.5 tablespoon lemon juice
• 2 tablespoons vanilla extract
• 100 grams semisweet chocolate
• 2 lbs Berries/fruits of your choice (strawberry, raspberry, blueberry, blackberry or other)

Details

Servings 15
Preparation time 30mins
Cooking time 630mins
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions
Turn the oven to 200F. Line a 14 inch, round baking pan with parchment (I use a pizza pan). Parchment paper is important; otherwise the merinuge will not come off the pan. For the meringue:
Whip the egg whites at medium speed to soft peaks (about a minute). Add the cream of tartar (to stabilize the egg whites)  and salt (loosens up the fibers, allowing them to whip up to maximum volume). Turn the mixer to high and gradually start adding sugar, letting the egg whites whip to stiff peaks and pearl color.
Transfer the egg whites to the parchment lined baking pan, spreading the meringue into a 12 inch circle or a 12x16 inch rectangle.
Place the pan in the oven and let the meringue bake for 10-12 hours (You can bake it overnight. Baking the meringue at a low temperature ensures that the meringue does not turn beige and dries thoroughly). Turn off the oven, leave the oven door ajar and let the meringue cool down for 30 minutes (Otherwise the drastic change in temperature will crack the meringue).
Melt the chocolate over a double boiler. Transfer it into a plastic bag/pastry bag. Trim off the end of the corner of the bag.
Cover the meringue in drizzles of chocolate. Make the Cream
Pour the cold heavy whipping cream into a mixer bowl and start whisking, gradually going from low to high speed.
As soon as the whipped cream starts to thicken up, gradually add the sugar. Once the cream starts to hold volume, add the sour cream, lemon juice and vanilla and whip for another 10-20 seconds to incorporate.
Do not over beat or the cream will break. Assembly:
After the chocolate has set on the meringue, either spoon or using the pastry bag cover the meringue with the cream. Layer the fruit on top of the cream, pushing the fruit into the cream.
Note that fruits need to be dry, otherwise they will "bleed". If you're going to use strawberry, cut it up. Refrigerate the cake for at least 5 hours.
Notes:
*For the meringue, you can use either the egg whites that are sold separately from the egg yolks (in carton boxes), or you can separate the egg yourself.
*The dried meringue can be stored at room temperature for a week in a sealed container/wrapped up; you can also freeze it.
*The chocolate is used as a barrier for the cream, if layered on too thin, too much cream will penetrate the cream, if layered too thick, the meringue will stay dry and will be hard to cut.
*If you're using fruit with a lot of acid, use less acid in the cream.
*Originally the cake is made with three layers, but I prefer to have one thicker layer as it is much easier to cut and eat it.

Instructions