Marengo Cavour
- Ready In:
- 5hrs 20mins
- Ingredients:
- 10
- Yields:
-
1 torte
- Serves:
- 8
ingredients
- 6 egg whites
- 1⁄2 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups whipping cream
- 1 teaspoon instant coffee
- 4 tablespoons Frangelico
- 2 tablespoons Kahlua
- 1 teaspoon vanilla
- 10 ounces semisweet chocolate
directions
- Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
- Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
- Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
- Trace two 8” circles on parchment paperand place on two baking sheets. Using pas-try bag with plain tip, spread half of meringue on each disk. On second circle pipe with decorative swirls and puffs.
- Bake in 250 F oven 1 1/2 hours (color should be pure white to pale amber). Switch meringues halfway through baking. Turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
- Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
- Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
- Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!