Marengo Cavour

A meringue torte filled with chocolate and liqueur-laced whipped cream. This recipe is in tribute to a decadent dessert I experienced this New Year's Eve.

• Ready In: 5 hrs 20 mins
• Serves: 8
• Yields: 1 torte

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

1. Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
2. Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
3. Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
4. 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.
5. 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.
6. Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
7. Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
8. Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.