- 8
Ingredients
- Cake:
- 8 egg whites
- Pinch salt
- 1 1/2 cups (375 mL) granulated sugar
- Ganache:
- 2 1/2 cups (625 mL) whipping cream
- 16 oz (500 g) bittersweet chocolate, broken into small pieces
- Mascarpone Cream:
- 1 cup (250 mL whipping cream
- 2 tbsp (25 mL granulated sugar
- 1/2 cup (125 mL) crème de cacao
- 2 cups (500 mL) softened mascarpone
- Garnish:
- 3 oz (90 g) white chocolate
Preparation
Step 1
1. Preheat oven to 250°F (120°C). Line three baking sheets with parchment paper.
2. In a bowl with an electric mixer, beat egg whites and salt until foamy. Slowly add in sugar and beat until mixture is thick and glossy and forms stiff peaks.
3. Spread meringue into 3 rectangles about 8 x 10-inches (20 x 25 cm) each. Bake meringues for 1 ½ hours or until crisp. Rotate the baking sheets every 20 minutes, to ensure even baking.
4. To make ganache, bring cream to boil. Remove from heat and stir in chocolate. Stir occasionally until chocolate is melted. Pour into a bowl and refrigerate, stirring occasionally until thickened but soft enough to spread.
5. For mascarpone cream, place whipping cream in a bowl and beat with the sugar until cream holds its shape. Stir in crème de cacao and whisk until cream holds its shape again. Fold cream mixture into mascarpone.
6. Spread 1/3 of mascarpone filling onto meringue. With a spatula dipped in hot water spread one third of chocolate ganache over cream mixture. Repeat layers finishing with ganache.
7. To garnish, place white chocolate in pot on a low heat. Melt, stirring occasionally. Scrape into a squeeze bottle or piping bag and decorate or pipe a personal message onto the cake.