Ingredients

  • Meringue
  • 75 grams sugar, powdered
  • ½ tablespoon cornstarch
  • 110 grams egg whites
  • ⅛ teaspoon cream of tartar
  • 150 grams sugar, caster
  • ½ teaspoon vanilla
  • ½ tablespoon cocoa powder, expensive
  • Mousse
  • 155 grams plain chocolate, expensive chopped
  • 170 grams butter, unsalted chopped
  • 3 egg yolks
  • 230 milliliters whipping cream
  • 120 grams egg whites
  • 1 ¼ teaspoons sugar, caster
  • 20 grams cocoa powder
  • Fruit Couli
  • 250 grams strawberries
  • 1 ½ teaspoons red currant jelly
  • ½ teaspoon lime juice

Directions

1. Meringue rounds:
2. Preheat oven to 225*F/105*C/GM 1/2.
3. Line 2 baking sheets with parchment paper. Using bottom of a 25 cm pan as a guide, trace a circle on each piece of paper. Turn over.
4. Into a bowl sift powdered sugar and cornstarch. In a large bowl beat whites with cream of tartar and salt, if necessary, until soft peaks. Gradually add caster sugar, beating until stiff, glossy peaks. Fold in powdered sugar mixture. Transfer meringue to pastry bag fitted with a 1.3 cm plain tip. Pipe spiral. Bake for 2 hours, switching pans half way through. Leave meringue rounds in turned off oven until dry, at least 4 hours, and up to 1 day.
5. (I increased sugars to 150g powdered and 300g caster for 225g whites. Once whites to soft peak, placed over simmering water and added sugars until so stiff there is no movement when whisk lifted. Then added vanilla and cocoa powder. This makes a very sweet meringue, but one that will definitely become firm and dry when baked.)
6. Mousse: Combine chocolate and butter and melt, stirring, until smooth. Transfer to a large bowl. Cool chocolate mixture to room temperature. In a small bowl lightly beat yolks and whisk into chocolate mixture.
7. In another bowl beat cream until it just holds its shape. Beat whites with sugar until medium peaks. Fold cream and then whites into chocolate mixture.
8. Assemble cake: Trim meringue rounds to fit in a 25 cm/10" springform pan. Place one into pan flat side down. Spread evenly with half of mousse. Top mousse with remaining meringue round and spread evenly with remaining mousse. Smooth top of mousse with an offset spatula. Chill cake, loosely covered, at least 4 hours and up to 1 day.
9. Sauce: Combine raspberries with sugar and lime juice and bring to a boil. Sieve through chinois. Return to clean pan and continue cooking, if necessary, until spoon coating consistency. Chill sauce, covered. Keeps up to 3 days and makes about 1 cup.
10. Run a thin knife around edge of cake and remove side of pan. Generously dust top of cake with cocoa powder. Spoon sauce onto plates and top with cake.
11. Can also slice strawberries and first layer of mousse with them. Serve additional strawberries on side.

Notes
Serving Ideas:Original recipe serves 10.


Categories
CakesPuddingsmeringues
Keywords
CakesPuddingsmeringues
MacGourmet downloadChocolate Mousse Meringue Cake with Raspberry Sauce. To import, drag image to your MacGourmet recipe box.