Choc-meringue

Name: choc-meringue
Cook time: 125 min
Total time: 305 min
Yield: 8
Ingredients: 4 Eggs split; 250 g caster sugar white; 1 tl cornstarch; 1 tl vinegar; 2 el cocoa powder; 200 ml Full Milk; 250 ml whipped cream cup 250 ml; 2 bags vanilla sugar pack of 10 bags; 2 bags espresso powder; 2 tablets dark chocolate 72% (a 100 g), coarsely chopped

A tasty recipe. The dessert contains the following ingredients: eggs (split), caster sugar white, cornstarch, vinegar, cocoa powder, whole milk, whipped cream (250 ml cup), vanilla sugar (pack of 10 sachets), espresso powder, dark chocolate (72% (a 100 g)) and coarsely chopped).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 180 ° C. Draw 3 circles with a diameter of 20 cm on baking paper and put the paper on a baking sheet. Beat the egg whites with the caster sugar and 1 pinch of salt in a fat-free bowl until it shines. Beat in the cornstarch, vinegar and cocoa. Divide the batter over the circles. Place the baking sheet in the middle of the oven and set the oven to 150 ° C. Bake the merengue in about 75 minutes. Remove from the oven and allow to cool.
Meanwhile, make a chocolate custard. Heat the milk and 100 ml of whipped cream in a pan. Beat the egg yolks with the vanilla sugar and the espresso powder in a bowl lightly. Gradually add the milk with whipped cream gradually. Return to the pan and place on a flame distributor on low heat. Allow the custard to reduce to smoky thickness while stirring. Add 75 g of chocolate and let it melt with stirring. Allow to cool, cover with cling film and allow to cool for 3 hours in the refrigerator.
Melt the rest of the chocolate au bain-marie. Pour the chocolate zigzagging over the merengues with a spoon. Beat the rest of the whipped cream until stiff. Divide half of the custard and half of the whipped cream over 1 merengue. Put 1 merengue on it and repeat. Cover with the last merengue.