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.
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INGREDIENTS
Nutrition- 6egg whites
- 1⁄2teaspoon cream of tartar
- 1cup sugar
- 1teaspoon vanilla
- 2cups whipping cream
- 1teaspoon instant coffee
- 4tablespoons Frangelico
- 2tablespoons Kahlua
- 1teaspoon vanilla
- 10ounces semisweet chocolate
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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.
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